Blackened Salmon With Cajun Cream Sauce And Asparagus

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, keto, low-carb, high-protein

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Ingredients

• 2 lb, four 8-oz pieces, skin on salmon fillets
• 3/4 lb, trimmed asparagus
• 1/2 cup heavy cream
• 2 1/2 tbsp unsalted butter
• 1/4 cup grated parmesan
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1, cut in wedges lemon
• 1/2 tbsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Mix the paprika, cayenne, thyme, garlic powder, salt and pepper into a blackening rub and press it firmly onto the flesh side of each fillet.
2. Heat 2 tablespoons butter and the oil in a cast-iron skillet over medium-high until it shimmers and just wisps smoke. Lay the salmon spice-side down and cook 4 minutes without moving it, until the crust is dark and lifts cleanly. Flip and cook 3 to 4 minutes more, until the thickest part flakes with gentle pressure. Set the fillets aside.
3. Wipe the pan, melt 2 tablespoons butter, and cook the garlic 30 seconds. Add the cream and any leftover rub, simmer 3 minutes until it coats a spoon, then whisk in the parmesan.
4. In a second pan, cook the asparagus in the last tablespoon of butter over high heat for 5 minutes, tossing, until it is bright green with blistered spots and still has snap.
5. Plate the asparagus, set the salmon on top, pour the cajun cream around it and serve with lemon wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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