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Ambassador [Associate]
Ambassador [Associate]
  • 680 calories
  • 35 min
  • 4 servings


  • 2 (5 oz) pkgs baby spinach
  • 1 medium head cauliflower
  • 1 small pkg fresh basil
  • 2 cloves garlic
  • 4 fl oz heavy whipping 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

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • hand or regular blender
  • measuring spoons
  • medium saucepan
  • nonstick skillet
  • spatula
  • stirring spoon