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Pan-Fried Salmon with Cauliflower & Spinach Power Mash.

  • 2 (5 oz) pkgs
    baby spinach
  • 1 medium head
    cauliflower
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 4 fl oz
    heavy cream
  • 1
    lemon
  • 1 ½ lb
    salmon fillet
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 medium head cauliflower
    1 small pkg fresh basil
    2 (5 oz) pkgs baby spinach
    1 lemon
  • 3
    Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stems; roughly cut into bite-sized florets.
  • 4
    Once the water is boiling, add the cauliflower and cook until fork-tender, about 10 minutes.
  • 5
    Meanwhile, peel and medium dice the onion.
    1 medium yellow onion
  • 6
    Preheat a large skillet over medium-high heat.
  • 7
    Once the skillet is hot, add butter and swirl to coat the bottom. Add onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
    2 tbsp butter, unsalted
  • 8
    Peel and mince garlic.
    2 cloves garlic
  • 9
    Add garlic to the skillet with the onion; cook, stirring constantly, 1 minute more. Remove from heat and transfer the garlic and onion to a blender.
  • 10
    Pick basil leaves off the stems; add leaves to the blender along with cream, butter, salt, and pepper.
    4 fl oz (½ cup) heavy cream
    ¼ cup butter, unsalted
    1 tsp salt
    ½ tsp black pepper
  • 11
    Place the spinach in a large colander in the sink. When the cauliflower is cooked, carefully empty into the colander to drain; add cauliflower and wilted spinach to blender. Blend on high, until smooth, about 1 minute. Set aside. Blend in batches if necessary.
  • 12
    Pat salmon dry with paper towels and cut into fillets; season with salt and pepper.
    1 ½ lb salmon fillet
    ½ tsp salt
    ⅛ tsp black pepper
  • 13
    Wipe out skillet and return to heat; add more butter and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 14
    Add salmon to the skillet, skin-side down, and reduce heat to medium. Cook 4 minutes and then flip, cooking an additional 3-4 minutes, until the fish is firm and cooked through.
  • 15
    Cut lemon into wedges.
  • 16
    To serve, divide spinach mash between plates and top with butter; place salmon on the side and garnish with lemon wedges. Enjoy!
    2 tbsp butter, unsalted