Cauliflower puree with salmon and asparagus

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!