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Demo recipe

Blackened Salmon with Roasted Vegetables

Prep: 15 minutesCook: 25 minutesServings: 4
Equipment
  • Cast iron skillet - high heat
  • Sheet pan - 425°F oven
  • Small bowl(for spice blend)
Ingredients
  • 4 fillets salmon(6 oz each, skin-on)
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper(adjust to taste)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp butter(melted, divided)
  • 1 tbsp olive oil
  • 1 lb broccoli florets
  • 2 medium bell peppers(any color, diced)
  • 1 medium red onion(cut into wedges)
  • 1 tbsp olive oil(for vegetables)
  • 1 medium lemon(cut into wedges for serving)
Instructions

Roasted Vegetables

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
  2. Toss broccoli, bell peppers, and red onion with 1 tbsp olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on the sheet pan. Roast for 20-25 minutes, tossing halfway through, until tender and lightly charred.

Blackened Salmon

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper.
  2. Pat salmon fillets dry with paper towels. Brush each fillet with melted butter, then coat generously with the spice blend.
  3. Heat cast iron skillet over high heat until smoking. Add olive oil.
  4. Place salmon skin-side up and cook for 3 minutes until a dark crust forms. Flip and cook 3-4 minutes more until the fish flakes easily.

Serving

  1. Plate the roasted vegetables alongside the salmon. Drizzle with any remaining melted butter and squeeze fresh lemon over top.
Tips
  • Let the skillet get very hot before adding the fish — that's what creates the signature blackened crust.
  • If your salmon fillets are thicker than 1 inch, finish them in the 425°F oven for 3-4 minutes after searing.
  • The spice blend works great on chicken, shrimp, or firm tofu as well.
  • Start the vegetables first since they take longer — the salmon comes together quickly at the end.

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