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Seared Salmon & Asparagus Pasta with Lemony-Dill Aioli

Crispy seared salmon with fresh asparagus pasta bowl covered in creamy lemon-dill aioli. Learn how to make your own aioli!
Difficulty: Easy
Time: 30-35 min
Calories: 780g Fat: 15g Carbs: 45g Protein: 21g

Are you ready for a super-simple cheffy technique that will change your life? This recipe teaches you to make aioli – a ridiculously versatile condiment that you can flavor with just about anything. Once your aioli is prepared, stir in herbs, roasted red peppers, saffron, or whatever your heart desires. This is the perfect antidote to boring, tasteless mayo and overly-complicated sauces!

Ingredients
Orecchiette pasta
Dijon mustard
Garlic
Dill
Lemon
Asparagus
Egg
Salmon Filets

Cooking terms for this recipe

Emulsify To mix liquids together, that are normally incapable of mixing, so that they remain suspended in an emulsion.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Small pot

Medium sauté pan

Medium bowl

Cooking Instructions

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Step 1: COOK PASTA

Read through entire recipe before getting started. Bring 6 cups water to a boil in medium pan over medium heat. Add orecchiette pasta and cook 8-10 min until al dente. Strain and set aside. While pasta is cooking, begin the mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Zest lemon; cut in half, then juice. Remove ½" from the bottom of all asparagus. Mince or grate garlic. Remove dill from stem; discard stem, and rough chop. Separate one egg, discard white and keep yolk (the other egg in your Crate is a backup in case you need to re-make the aioli). Remove salmon from package; rinse and pat dry.

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Step 3: MAKE AIOLI

Place one egg yolk, garlic, half the dill, 4 tsp. lemon juice, 1 tsp. lemon zest and Dijon mustard in medium bowl or food processor (if available). Whisk vigorously or pulse 30 seconds, while slowly adding ¾ cup of oil in a thin stream until the mixture begins to emulsify, thicken and lighten in color. Once all oil is absorbed, pulse or whisk 30 seconds-1 min and set in refrigerator while finishing the meal.

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Step 4: SEAR SALMON

Heat 1 tsp. oil in medium pan over medium heat. Season salmon with a pinch salt and pepper. Add salmon to pan and sear until crisp and browned, about 2-3 min per side. Remove salmon from pan and set aside.
Note: The USDA recommends cooking salmon to an internal temperature 145ºF.

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Step 5: COOK ASPARAGUS

Add asparagus to previously used pan, season with a pinch of salt and pepper and sauté 3-4 min until cooked. Remove from heat and sprinkle with remaining lemon zest.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Top with asparagus and one salmon fillet. Top each salmon with 3-4 tsp. of aioli or desired amount. Garnish with remaining dill. Enjoy!
Note: Keep remaining aioli in an air tight container in the refrigerator. Use instead of mayo for anything i.e.. sandwiches, wraps, fries...the possibilities are endless!