Crispy Seared Salmon with Tomato Dill Relish and Roasted Potatoes

This French-inspired salmon dinner brings together crispy-skinned fillets with a bright, tangy tomato-dill relish. The relish, made with grape tomatoes, fresh dill, garlic and red wine vinegar, cuts through the richness of the fish perfectly.

Alongside, you’ll enjoy oven-roasted potato wedges and sautéed asparagus, plus a creamy Dijon aioli for dipping. It’s a balanced, flavorful meal that comes together in about 30 minutes.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Dice tomatoes into ¼-inch pieces. Pick and roughly chop dill fronds. Peel and mince or grate garlic. Trim and discard woody ends from asparagus. Reserve ¼ tsp garlic powder in a small bowl for the aioli.
2. Toss potatoes on a baking sheet with a large drizzle of oil, remaining garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. In a small bowl, combine diced tomatoes, chopped dill, minced garlic, 1 TBSP red wine vinegar and 1 TBSP olive oil. Season with salt and pepper. Set aside, stirring occasionally. In the bowl with reserved garlic powder, add mayonnaise, half the Dijon mustard and 1 tsp water. Stir to combine; set aside.
4. Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add asparagus, season with salt and pepper and cook stirring occasionally until lightly browned and tender, 3-5 minutes.
6. Divide salmon, asparagus and roasted potatoes among plates. Spoon tomato-dill relish over salmon and asparagus. Serve with aioli on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Can I make the relish ahead of time?

Absolutely! The tomato-dill relish can be made up to a day in advance. Keep it refrigerated and bring to room temperature before serving.