Crispy Seared Salmon with Tomato-Dill Relish, Asparagus and Roasted Potatoes

This elegant yet simple dish brings together perfectly seared salmon with a bright, tangy tomato-dill relish that’s bursting with fresh flavor. The crispy skin and tender flesh pair beautifully with oven-roasted potato wedges and lightly sautéed asparagus.

A creamy Dijon aioli adds a rich, garlicky finish that ties everything together. It’s a restaurant-quality meal you can easily make at home, perfect for a weeknight dinner or a special occasion.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Dice tomato 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 for the aioli.
2. Toss potato wedges on a baking sheet with a 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 tomato, chopped dill, minced garlic, 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with salt and pepper. Set aside, stirring occasionally. In another small bowl, mix reserved garlic powder, mayonnaise, half the Dijon mustard and 1 tsp water until smooth. 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 frozen salmon?

Yes, but thaw it completely in the refrigerator and pat dry before cooking to ensure crispy skin.

What can I substitute for dill?

Fresh parsley or chives work well as a substitute for dill in the relish.

How do I know when the potatoes are done?

The potatoes should be golden brown and easily pierced with a fork. Roast time may vary slightly depending on thickness.