Seared Salmon & Lemon Aioli with Red Potato, Asparagus & Collard Green Hash

Seared Salmon & Lemon Aioli

with Red Potato, Asparagus & Collard Green Hash

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Brown the potatoes:
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.

Make the aioli:
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.

Cook the salmon:
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.

Finish the hash:
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.

Plate your dish:
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!

Tips from Home Chefs

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.

Brown the potatoes:
Make the aioli:
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.

Cook the salmon:
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!

Plate your dish:
Browse Steps
1 of 6