Pan-Fried Salmon with Cauliflower & Spinach Power Mash

Directions

1. Wash the spinach and cauliflower; if the spinach isn’t pre-washed, give it a rinse and dry well.
2. Cut the cauliflower into bite-sized florets after trimming away the leaves and thick stems.
3. In a medium saucepan, bring water to a boil and drop in the cauliflower; cook until tender, about 10 minutes.
4. Meanwhile, dice the yellow onion and set aside.
5. Preheat a nonstick skillet over medium-high heat, then melt a small amount of butter and swirl to coat the bottom.
6. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes.
7. Mince the garlic, add it to the onion, and cook one minute more; transfer both to a blender.
8. Toss basil leaves into the blender with cream, remaining butter, salt, and pepper; blend until combined.
9. Add the spinach to a colander in the sink. Drain the cooked cauliflower and wilted spinach into the blender; blend on high until smooth, about 1 minute, then set aside.
10. Pat the salmon dry, season with salt and pepper, then wipe the skillet clean and return it to heat with a little more butter.
11. Place the salmon skin-side down and cook over medium heat for about 4 minutes, then flip and cook 3–4 minutes until just opaque. Finish with lemon wedges for serving.