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Cajun Blackened Salmon
with roasted green beans & mashed butternut squash

Active: 25 min Total: 35 min
Use Cajun / blackening season to amp up the flavor of simple ingredients, like salmon, butternut squash, and green beans.
Smarts: Using frozen butternut squash and green beans means you can get in lots of veggies without a lot of prep.


Cajun Blackened Salmon:
  • Butter, grassfed - 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
Mashed Butternut Squash with Coconut Milk:
  • Onions, small - 1 , chopped
  • Oil, coconut - 1 Tbsp
  • Butternut squash, frozen - 16 oz
  • Coconut milk - 4 Tbsp
  • Cajun or blackening spice - 1 tsp
  • Maple syrup - 1 Tbsp
Roasted Green Beans with Cajun Spice:
  • Green beans, frozen - 1 lb
  • Oil, olive - 1 Tbsp
  • Cajun or blackening spice - 1 tsp


  1. Onions - Prep as directed. (Can be done up to 4 days ahead)
  2. Butter - Melt first half of butter in the microwave. 20 to 30 seconds should do.
  3. 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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  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 over medium-high heat for mashed butternut squash. Add coconut oil and then onions to melted oil. Saute until softened, 2 to 3 minutes. Then add frozen butternut squash and saute until tender.
  3. While butternut squash cooks, 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. Add coconut milk to butternut squash and puree with an immersion blender or mash with a fork until you get it to desired consistency (smoother or chunkier). Stir in Cajun spices and maple syrup. Season to taste with salt and pepper.
  5. Enjoy salmon with lime wedges and coconut butternut squash and green beans on the side.



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