Seared Salmon with Asparagus-New Potato Hash & Lemon Aioli

Seared Salmon

with Asparagus-New Potato Hash & Lemon Aioli

30 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

Hash, the delicious, age-old meal of chopped, crispy vegetables, is, at its heart, a celebration of the potato. In spring, there’s a special kind of potato available, which we’re using here to delicious effect. New potatoes are simply potatoes harvested early, while still small, tender and delicately sweet. We’re cooking them with asparagus, collard greens and red onion for an elegant, seasonal hash served under crispy, pan-seared salmon fillets.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Seared Salmon with Asparagus-New Potato Hash & Lemon Aioli
Title
  • 4 Skin-On Salmon Fillets
  • 2 Lemons
  • ½ bunch Asparagus
  • 1 bunch Collard Greens
  • 1 clove Garlic
  • 1 Red Onion
  • ¾ lb New Potatoes
  • 1 large bunch Parsley
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Mayonnaise
  • 1 Tbsp Salmon Hash Spice Blend (Ground Sweet Paprika & Ground Fennel Seeds)
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemons. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Peel and medium dice the onion. Medium dice the potatoes. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Cut out and discard the stems of the collard greens; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems.

Start the hash:
2 Start the hash:

In a large 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. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides.

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, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each 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, skin sides down. Cook 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.

Finish the hash:
5 Finish the hash:

Add the onion to the pan of potatoes; season with salt and pepper. 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. Season with salt and pepper to taste. Remove from heat.

Serve your dish:
6 Serve your dish:

Divide the finished hash between 4 dishes. Top each with a cooked salmon fillet. Garnish with the parsley and remaining lemon wedges. Serve with the aioli on the side. Enjoy!

Tips from Home Chefs

Get Plans

Seared Salmon

Prepare the ingredients:
How To: Hold a Chef's Knife
Handcrafted Japanese Chef's Knife
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemons. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Peel and medium dice the onion. Medium dice the potatoes. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Cut out and discard the stems of the collard greens; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems.

2 Start the hash:

In a large 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. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides.

Start the hash:
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, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each 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, skin sides down. Cook 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
Finish the hash:
5 Finish the hash:

Add the onion to the pan of potatoes; season with salt and pepper. 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. Season with salt and pepper to taste. Remove from heat.

6 Serve your dish:

Divide the finished hash between 4 dishes. Top each with a cooked salmon fillet. Garnish with the parsley and remaining lemon wedges. Serve with the aioli on the side. Enjoy!

Serve your dish:
Browse Steps
1 of 6