Seared Salmon with Collard Greens, Potato, Asparagus Hash

Ingredients:

• 4 Skin-On Salmon Fillets
• 5 Red Potatoes
• 1 Lemons
• 1 Yellow Onion
• 1/2 Bunch Asparagus
• 1 Bunch Collard Greens
• 2 Tbs Cardenas Smoked Cajun Herb Blend or Cardenas Infused Garlic Olive Oil
• Salt & Pepper to Taste

Lemon Garlic Aioli:

• 1/2 cup Mayonnaise
• 1 Tbs Lemon Juice
• 1 Tbs Whole Grain Mustard
• 2 Clove Garlic (finely chopped or pressed)
• Salt & Pepper to Taste

Instructions:

1. Dice potatoes. Coarsely chops collard greens, onion, and asparagus, set aside. 
2. Add 2 tablespoons Garlic Oil to a non-stick pan. Over med-high heat add potatoes, salt and pepper, and brown for 12-15 minutes. Stirring occasionally.
3. In a small bowl, mix aioli ingredients and set aside. 
4. Add 2 tablespoons Cardenas Smokey Cajun Herb Blend to a plate. Coat skinless side of salmon filets and set aside.
5. Add collards, onion, and asparagus to potatoes. Cook for 5-7 minutes, stirring frequently.  
6. Add 2 tablespoons Garlic Oil to a non-stick pan. Over med-high heat, once pan is hot, add salmon filets skinless side down. Cook for 1-2 minutes, flip cook 3-5 minutes. 

Divide the potatoes hash across 4 plates, top with salmon filet, dressed with lemon wedge and aioli. Enjoy!