Blackened Salmon with Spinach and Black-Eyed Peas

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


4 6-ounce skinless center-cut salmon fillets

Kosher salt and freshly ground pepper

2 1/2 teaspoons Cajun seasoning

2 tablespoons extra-virgin olive oil

2 stalks celery, chopped

3 scallions, thinly sliced

3 cloves garlic, minced

1 15-ounce can black-eyed peas, drained and rinsed

1 1/2 cups low-sodium chicken broth

4 cups baby spinach (about 3 ounces)

2 teaspoons green hot sauce


  1. Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
  2. Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
  3. Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.

Blackened Salmon

Blackened Salmon

Blackened Salmon Hushpuppies

Blackened Salmon Hushpuppies

Blackened Salmon with Blue Cheese Sauce

Blackened Salmon with Lima Bean Smashed Potatoes

Blackened Salmon on Wilted Greens with Portobello Mushrooms

Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction