Blackened Salmon with Creamy Cauliflower Mash and Roasted Green Beans

This blackened salmon recipe brings bold Cajun flavor to your dinner table in under 30 minutes. The salmon develops a beautiful caramelized crust while staying tender and flaky inside, paired with a silky cauliflower mash and crisp-tender green beans. A drizzle of smoky red pepper crema ties everything together for a restaurant-worthy meal that’s surprisingly simple to make.

Perfect for a busy weeknight, this dish requires minimal prep and uses just one oven tray for easy cleanup. The cauliflower mash is a lighter alternative to traditional mashed potatoes, but still rich and creamy thanks to a touch of butter. Serve it all together for a satisfying, balanced dinner that’s packed with flavor.

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Ingredients

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

1 unit BroccoliView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Trim the green beans if needed. Place the green beans in a medium microwave-safe bowl and microwave until slightly tender, about 1-2 minutes. Transfer the green beans to one side of an oven-safe tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
2. Place the cauliflower florets in the same bowl used for the green beans. Cover with plastic wrap and microwave until very tender, 6-8 minutes. If the cauliflower is still hard after 8 minutes, continue microwaving in 1-minute bursts until soft. Mash the cauliflower with a potato masher or fork, adding 2 tablespoons of butter, salt and pepper until creamy. Adjust seasoning to taste.
3. Drizzle a little olive oil on the empty side of the tray next to the green beans. Pat the salmon dry with paper towels and place it skin-side down on the oiled side. Season the salmon generously with salt, pepper and the blackening spice. Roast on the middle rack until the green beans are tender and the salmon is cooked through, about 12-15 minutes.
4. Divide the salmon, cauliflower mash and green beans among plates. Drizzle the smoky red pepper crema over the salmon and green beans. Serve immediately.

Recipe Tips

FAQ

Can I use frozen cauliflower for the mash?

Yes, frozen cauliflower works well. Thaw and drain it first, then microwave as directed, adding a few extra minutes if needed.

What can I substitute for the smoky red pepper crema?

You can use a store-bought roasted red pepper sauce or make a quick blend of roasted red peppers, sour cream and smoked paprika.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).