Blackened Salmon with Cauliflower Mash and Roasted Asparagus

This blackened salmon recipe brings bold Cajun flavor to your table in under 30 minutes. The salmon gets a spicy, caramelized crust while staying tender inside, served over a silky cauliflower mash. Crisp-tender asparagus and a smoky red pepper crema complete the dish for a satisfying, low-carb meal.

Perfect for a quick weeknight dinner, this recipe uses minimal prep and bakes everything together on a single tray. The creamy cauliflower mash is a delicious low-carb alternative to potatoes and the smoky crema adds a tangy finish that ties it all together.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust the rack to the middle position. Wash and dry all produce. Trim the asparagus if needed.
2. Place the asparagus in a medium microwave-safe bowl and microwave until slightly tender, 1-2 minutes. Transfer to one side of a baking sheet. Drizzle with olive oil, salt and pepper and toss to coat.
3. Place the cauliflower florets in the same bowl, cover with plastic wrap and microwave until very tender, 6-8 minutes. If still hard, continue in 1-minute bursts. Mash with a potato masher or fork, then stir in the butter, salt and pepper until creamy. Adjust seasoning to taste.
4. Drizzle olive oil on the empty side of the baking sheet. Pat the salmon dry with paper towels and place skin-side down on the oiled side. Season with salt, pepper and blackening spice to taste.
5. Roast on the middle rack until the asparagus is tender and the salmon is cooked through, 12-15 minutes.
6. Divide the salmon, cauliflower mash and asparagus among plates. Drizzle with smoky red pepper crema and serve.

Recipe Tips

FAQ

Can I use frozen cauliflower?

Yes, but thaw and drain it well before microwaving to avoid excess water in the mash.

What can I substitute for blackening spice?

Mix paprika, cayenne, garlic powder, onion powder, thyme and oregano for a similar blend.

How do I know when the salmon is done?

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