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 & Spinach-Walnut Pesto

with Purple Potato & Red Onion Hash

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Mild, buttery salmon and delicately earthy spinach make for a beautiful and simple pairing. Here, we’re exploring a unique take on the duo by serving our salmon fillets with a spinach-walnut pesto. Made with sharp Parmesan, briny capers and olive oil, the sauce adds exciting depth of flavor to this classic dish. We’re serving it all over a hash of red onion and purple potatoes—a gorgeous and particularly tasty variety.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Large dice the potatoes. Finely chop the walnuts. Peel the onion and cut into large wedges; separate the layers. Roughly chop the capers. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board. Wipe out the pan.

Make the hash:
3 Make the hash:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes and onion have softened. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Make the pesto:
4 Make the pesto:

While the hash cooks, finely chop the drained spinach and transfer to the bowl with the shallot-vinegar mixture. Stir in the walnuts, capers and cheese; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked salmon fillets between the plates of hash. Garnish with the pesto. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Large dice the potatoes. Finely chop the walnuts. Peel the onion and cut into large wedges; separate the layers. Roughly chop the capers. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

2 Cook & drain the spinach:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board. Wipe out the pan.

Cook & drain the spinach:
Make the hash:
3 Make the hash:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes and onion have softened. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

4 Make the pesto:

While the hash cooks, finely chop the drained spinach and transfer to the bowl with the shallot-vinegar mixture. Stir in the walnuts, capers and cheese; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

6 Plate your dish:

Divide the cooked salmon fillets between the plates of hash. Garnish with the pesto. Enjoy!

Plate your dish: