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Seared Salmon

with Asparagus-New Potato Hash & Lemon Aioli

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories

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.

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)
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. 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

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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. 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: