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Cauliflower puree with salmon and asparagus

Puré de coliflor con salmón y espárragos


  • 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  


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!
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