Seared Salmon and Lemon Aioli with Red Potato, Asparagus, and Collard Green Hash
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Seared Salmon and Lemon Aioli with Red Potato, Asparagus, and Collard Green Hash showcases fresh, simple flavors and proves that hash is the perfect meal for any time of day!
Ingredients
Lemon Aioli:
  • 4 tablespoons mayo
  • 1 tablespoon whole grain Dijon mustard
  • 1 small clove garlic, crushed or grated on a microplane
  • 1 tablespoon fresh lemon juice (or more to taste)
  • Salt and black pepper
Hash:
  • 1½ tablespoons olive oil, divided
  • 10 oz (285 g) red potatoes, scrubbed and cubed
  • 1 medium onion, chopped
  • ½ bunch asparagus, woody ends removed and chopped on the diagonal into 2-inch pieces
  • ½ bunch collard greens, de-stemmed and chopped
  • ¼ cup (60 ml) water
  • Salt and black pepper
Salmon:
  • 1 tablespoon olive oil
  • 4 (4 to 6 oz/115 to 170 g) skin-on salmon fillets
  • 1 tablespoon salmon hash spice blend
  • Salt and black pepper
For Serving:
  • 1 fresh lemon, cut into 4 wedges
Instructions
  1. For the aioli, whisk together the mayo, mustard, garlic, and lemon juice with a pinch of salt and pepper. Cover and refrigerate until serving.
  2. For the hash, add 1 tablespoon oil to a large (preferably nonstick) skillet over medium-high heat. Add the potatoes in an even layer and season with a sprinkle of salt and pepper. Cook (uncovered) until browned outside and softened inside, about 10 to 12 minutes, stirring occasionally. Add the onion and ½ tablespoon oil to the potatoes and cook until the onion starts to soften, about 2 to 4 minutes, stirring occasionally. Stir in the asparagus, collard greens, and water, and season with a sprinkle of salt and pepper. Cook until the collard greens are wilted, the water is evaporated, and the other vegetables are fork-tender, about 4 to 6 minutes, stirring occasionally.
  3. Meanwhile, cook the salmon. Pat each fillet dry with a paper towel and season with the salmon hash spice blend, salt, and pepper. Add 1 tablespoon oil to a large (preferably nonstick) skillet over medium-high heat; once the oil is hot, add the salmon fillets skinless-side-down and cook until browned on both sides and cooked in the center, about 4 minutes per side. (Turn the heat down as necessary to prevent the salmon from burning outside before it’s fully cooked inside. Once the salmon is browned outside, you can turn the heat down to low and cover the skillet with a lid or piece of foil to help the salmon seam inside.)
  4. To serve, divide the hash between 4 plates and add 1 piece of salmon to each; serve along with the aioli and fresh lemon wedges.
Notes
Recipe adapted slightly from Blue Apron’s recipe for Seared Salmon with Asparagus-New Potato Hash and Lemon Aioli.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/seared-salmon-and-lemon-aioli-with-red-potato-asparagus-and-collard-green-hash/