Blackened Salmon with Creamy Cauliflower Mash and Green Beans

This blackened salmon recipe brings bold Cajun flavor to your dinner table with minimal effort. 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 drizzle of smoky red pepper crema complete the dish.

Everything bakes together on a single tray, making cleanup a breeze. In just about 30 minutes, you’ll have a wholesome, restaurant-quality meal that’s perfect for busy weeknights.

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Ingredients

8 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

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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Place green beans in a medium microwave-safe bowl. Microwave until slightly tender, 1-2 minutes. Transfer green beans to one side of the oven-ready tray. Toss with a drizzle of olive oil, salt and pepper.
2. Place cauliflower in the same bowl. Cover with plastic wrap and microwave until very tender, 6-8 minutes. If cauliflower is still hard, continue microwaving in 1-minute bursts until very tender. Mash with a potato masher or fork, adding 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 blackening spice to taste. 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 instructions until tender, then mash as directed.

What can I substitute for blackening spice?

You can make your own blend with paprika, cayenne, garlic powder, onion powder, thyme and oregano. Adjust cayenne to taste.

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. Cooking time may vary based on thickness.