Blackened Salmon with Creamy Cauliflower Mash and Green Beans

This blackened salmon recipe brings bold Cajun flavor to your table in under 30 minutes. The salmon develops a beautifully caramelized crust from the blackening spice, while the cauliflower mash turns silky smooth with butter. Crisp-tender green beans and a smoky red pepper crema complete the dish for a balanced, satisfying meal.

Everything cooks together on one tray, making prep and cleanup a breeze. The cauliflower mash is a low-carb alternative to potatoes, but so creamy you won’t miss the starch. Perfect for a quick weeknight dinner that feels special.

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Ingredients

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Trim green beans if needed. Place green beans in a medium microwave-safe bowl. Microwave until slightly tender, 1-2 minutes. Transfer green beans to one side of an oven-ready tray. Toss with a drizzle of olive oil, salt and pepper.
2. Place cauliflower florets in the same bowl used for green beans. Cover with plastic wrap and microwave until very tender, 6-8 minutes. If cauliflower is still hard after 8 minutes, continue microwaving in 1-minute bursts until tender. Mash cauliflower with 2 tablespoons butter, salt and pepper until creamy. Taste and adjust seasoning.
3. Drizzle olive oil on the empty side of the tray with green beans. Pat salmon dry with paper towels and place skin-side down on the empty side. Season all over with salt, pepper and as much blackening spice as desired. Roast on the middle rack until green beans are tender and salmon is cooked through, 12-15 minutes.
4. Divide salmon, cauliflower mash and green beans among plates. Drizzle salmon and green beans with smoky red pepper crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower florets work well. Microwave according to package directions until tender, then mash as directed. You may need to drain excess water before mashing.

What can I substitute for blackening spice?

You can make your own blend with paprika, cayenne, garlic powder, onion powder, thyme and oregano. Or use a store-bought Cajun seasoning.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.