Crispy Seared Salmon with Tomato-Dill Relish, Asparagus &Amp; Roasted Potatoes

This French-inspired dish brings together perfectly seared salmon with a bright and tangy tomato-dill relish. The relish, made with grape tomatoes, fresh dill, garlic and red wine vinegar, adds a burst of freshness that complements the rich, crispy-skinned salmon.

Alongside, you’ll find crispy oven-roasted potatoes and tender sautéed asparagus, all finished with a dollop of creamy Dijon aioli. It’s a balanced, flavorful meal that comes together in under an hour-perfect for a special weeknight dinner or a casual gathering.

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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

10 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 fronds from dill. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus. Reserve ¼ tsp garlic powder (½ tsp for 4 servings) in a small bowl for Step 3.
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 second small bowl, combine tomatoes, chopped dill, minced garlic, 1 TBSP vinegar and 1 TBSP olive oil until thoroughly combined (use 2 TBSP vinegar and 2 TBSP olive oil for 4 servings). Season with salt and pepper. Set aside, stirring occasionally, until ready to serve. To bowl with reserved garlic powder, add mayonnaise, half the mustard and 1 tsp water (all the mustard and 2 tsp water for 4). Stir to combine. Set aside until ready to serve.
4. Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate to rest. Wipe out pan.
5. Heat a drizzle of oil in pan used for salmon over medium heat. Add asparagus; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes.
6. Divide salmon, asparagus and roasted potatoes between 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 cod. Adjust cooking time as needed.

Can I make the relish ahead of time?

Absolutely! The tomato-dill relish can be made up to a day in advance and stored in the refrigerator. Let it come to room temperature before serving.

What can I use instead of asparagus?

Green beans or broccoli would work well as substitutes. Cook until tender-crisp.