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 while staying tender and flaky inside, paired with a velvety cauliflower mash that’s surprisingly creamy without the carbs. Crisp-tender green beans and a smoky red pepper crema tie everything together for a balanced, satisfying meal.

Best of all, this dish comes together in a single oven tray, making cleanup a breeze. It’s perfect for busy weeknights when you want something impressive without spending hours in the kitchen. Ready in under 30 minutes, this recipe proves that healthy eating can be both delicious and convenient.

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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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and adjust the rack to the middle position. Wash and dry the 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 a little olive oil and season with salt and pepper. Toss to coat.
2. In the same bowl used for the green beans, add the cauliflower florets. Cover the bowl with plastic wrap and microwave until very tender, 6-8 minutes. If the cauliflower is still firm after 8 minutes, continue microwaving in 1-minute bursts until soft. Using a potato masher or fork, mash the cauliflower with the butter, salt and pepper until creamy. Taste and adjust seasoning as needed.
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 all over with salt, pepper and as much blackening spice as you like. 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 instead of fresh?

Yes, frozen cauliflower works well. Microwave according to package directions 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 to taste.

How do I know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).