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Seared Salmon with Collard Greens, Potato, Asparagus Hash


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

Lemon Garlic Aioli

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


  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!

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