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Seared Salmon & Lemon Aioli
with Red Potato, Asparagus & Collard Green Hash
25 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re serving seared salmon fillets over a delicious springtime hash. For a dynamic variety of flavors and textures, our hash combines satisfyingly crispy potatoes with sautéed asparagus, collard greens and onion. Adding a bit of water to the pan during cooking helps steam our veggies as they sauté, allowing them to achieve perfect tenderness in a fraction of the time. A creamy aioli infused with lemon is the perfect condiment to round out this hearty dish.
Get Cooking-
NutritionPER SERVING
-
Calories550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel and medium dice the onion. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves.
2
Brown the potatoes:
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides and slightly softened.
3
Make the aioli:
While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges; season with salt and pepper to taste.
4
Cook the salmon:
While the potatoes continue to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 1 to 2 minutes on the first side, or until browned. Flip and cook 3 to 5 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in warm place.
5
Finish the hash:
Add the onion to the pan of potatoes; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished hash between 4 plates. Top with the cooked salmon fillets. Garnish with the remaining lemon wedges. Serve with the aioli on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel and medium dice the onion. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves.
2
Brown the potatoes:
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides and slightly softened.
3
Make the aioli:
While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges; season with salt and pepper to taste.
4
Cook the salmon:
While the potatoes continue to cook, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 1 to 2 minutes on the first side, or until browned. Flip and cook 3 to 5 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in warm place.
5
Finish the hash:
Add the onion to the pan of potatoes; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished hash between 4 plates. Top with the cooked salmon fillets. Garnish with the remaining lemon wedges. Serve with the aioli on the side. Enjoy!
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