Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary.

Add green beans to a medium microwave-safe bowl (large microwave-safe bowl for 4 servings). Microwave until slightly tender, 1-2 minutes.

Transfer green beans to one side of oven-ready tray (for 4, spread out across tray). Toss with a drizzle of olive oil, salt, and pepper.

Place cauliflower in bowl used for green beans. Cover with plastic wrap and microwave until very tender, 6-8 minutes. TIP: If cauliflower is hard to mash after 8 minutes, continue microwaving in 1-minute bursts until very tender.

Using a potato masher or fork, mash cauliflower with 2 TBSP butter (4 TBSP for 4 servings), salt, and pepper until creamy. Taste and season with more salt and pepper.

Drizzle olive oil on empty side of tray with green beans (for 4 servings drizzle olive oil in second tray). Pat salmon* dry with paper towels and place, skin sides down, on empty side of tray (place in second tray for 4). Season all over with salt, pepper, and as much Blackening Spice as you like.

Roast on middle rack (be sure your oven has preheated!) until green beans are tender and salmon is cooked through, 12-15 minutes. (For 4, bake two trays side by side on middle rack.)

Divide salmon, cauliflower mash, and green beans between plates. Drizzle salmon and green beans with smoky red pepper crema and serve.