Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Salmon & Lemon Aioli

with Red Potato, Asparagus & Collard Green Hash

Seared Salmon & Lemon Aioli with Red Potato, Asparagus & Collard Green Hash
Cook Time
20-30mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 550 calories

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.

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

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: