Ingredients:
- 6 oz salmon
- 10 asparagus stems
- 1 tablespoon pitted olives
- 1 tablespoon dill (dry or fresh)
- 1 tablespoon parsley, chopped
- ½ lemon
- 1 cup cauliflower puree
- Contents of 1 ashwagandha capsule
- Salt and pepper to taste
Directions:
Heat the oil in a frying pan over medium-high. Add the salmon and asparagus, with salt and pepper. Cook until soft. Place the cauliflower puree in a bowl. Add the olives, ashwagandha, parsley, salt and pepper. Serve the puree alongside the salmon and asparagus. Sprinkle with dill, and dinner is served!
