Blackened Salmon with Lima Bean Smashed Potatoes

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound baby red-skinned potatoes, halved or quartered

Kosher salt

1 1/2 cups frozen baby lima beans (about 6 ounces), thawed

1/2 cup fat-free sour cream

2 tablespoons unsalted butter

Freshly ground black pepper

1 tablespoon paprika

2 teaspoons chopped fresh thyme

1 teaspoon cayenne pepper

4 skinless center-cut wild salmon fillets (about 4 ounces each)

1 tablespoon vegetable oil

3 scallions, sliced

Lime wedges, for serving


  1. Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
  2. Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
  3. Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.
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