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Cajun Blackened Salmon
with roasted green beans & coconut rice and beans

Active: 25 min Total: 35 min

Use Cajun / blackening season to amp up the flavor of simple ingredients, like salmon, rice, and green beans.
Smarts: Take advantage of frozen green beans outside of the summer green bean season.

Ingredients

Servings:
4
Metric
Cajun Blackened Salmon:
  • Butter - 1/2 Tbsp + 1 Tbsp
  • Salmon - 1 1/4 lbs
  • Cajun seasoning - 3/4 Tbsp
  • Salt - 1/2 tsp
  • Limes - 1/2, sliced into wedges
Coconut Rice & Beans:
  • Garlic - 2 cloves, minced
  • Beans, kidney (14oz / 397g) - 1 can
  • Coconut milk - 2/3 cup
  • Bay leaves - 1
  • Cajun or blackening spice - 1 tsp
  • Rice, jasmine, uncooked - 2/3 cup
  • Chicken stock - 1 cup
  • Salt - 1/2 tsp
Roasted Green Beans with Cajun Spice:
  • Green beans, frozen - 1 lb
  • Oil, olive - 1 Tbsp
  • Cajun or blackening spice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic - Prep as directed. (Can be done up to 4 days ahead)
  2. Beans - Drain and rinse.
  3. Butter - Melt first half of butter in the microwave. 20 to 30 seconds should do.
  4. Salmon - Mix together Cajun spice and salt. Rinse and pat dry with paper towels. Brush melted butter onto salmon and sprinkle with seasoning.

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Make

  1. Preheat oven to 500F / 260C. Spread green beans out onto a sheet pan. Cover tightly with foil and then ‘steam’ in the oven for 5 minutes. Toss with olive oil and Cajun spice and roast for another 15 to 20 minutes, rotating and stirring beans once midway through. Depending on your oven, you may want to roast longer for crispier green beans - they should almost feel like green bean fries. Finish with salt and pepper fresh out of the oven.
  2. Heat a saucepan or Dutch oven or non-stick pot over medium-high heat for rice and beans. Pour in coconut milk, garlic, bay leaves, and Cajun spice. Bring to a simmer and then add rice, chicken stock, and salt. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fold in beans. Season to taste with more salt and spices.
  3. Heat a skillet or non-stick pan over medium-high heat. Add second half of butter to pan. Tip pan to evenly distribute butter. Place seasoned salmon fillets flesh-side down and sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan loosely with foil and cook for another 4 to 8 minutes, depending on thickness of salmon and desired level of doneness.
  4. Enjoy salmon with lime wedges and rice and green beans on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (194)
Gluten-free (11)
Paleo (29)
Vegetarian (26)

102 reviews

Salmon turned out well. Butternut squash seemed blah.

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo
0 Helpful

This whole meal is so delicious especially the rice it's super yummy

By: Paulina
Posted: Mar 14, 2016
Diet: Gluten-free
0 Helpful

This rice is AMAZING!!!!

By: Heather
Posted: Mar 11, 2016
Diet: Original
0 Helpful

Very good salmon and rice! I substituted green beans with baby kale and citrus salad. Rice in rice cooker came out great. Notes to self: I seared salmon 4 & 3 minutes and it was too long. Next time 3&2. And more seasoning.

By: Felice
Posted: Mar 03, 2016
Diet: Original
0 Helpful

The rice and beans were fantastic! I think I prefer green beans blanched and sautéed, so I will do that next time. But the salmon was tasty.

By: Courtney
Posted: Feb 01, 2016
Diet: Original
0 Helpful

Salmon was really salty but beans and rice were good

By: Jason
Posted: Jan 31, 2016
Diet: Original
0 Helpful