Crispy Skinned Salmon with Tomato Dill Relish and Roasted Potatoes

This elegant yet simple dish brings together perfectly seared salmon with a bright, tangy tomato-dill relish. The crispy skin contrasts beautifully with the tender fish, while the relish adds a burst of freshness from red wine vinegar and garlic. Served alongside oven-roasted potato wedges and sautéed asparagus, this meal is balanced and satisfying.

A creamy dijon aioli ties everything together, offering a rich counterpoint to the vibrant flavors. Ready in under 40 minutes, this recipe is perfect for a special weeknight dinner or a weekend gathering.

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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

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 dill fronds. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus. Reserve ¼ tsp garlic powder 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. Season with salt and pepper. Set aside, stirring occasionally. To the bowl with reserved garlic powder, add mayonnaise, half the 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. 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 trout, arctic char or even a firm white fish like cod. 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 this recipe dairy-free?

Yes, this recipe is naturally dairy-free. The aioli uses mayonnaise, which is typically dairy-free, but check the label to be sure.