Crispy Salmon with Tomato Dill Relish, Roasted Potatoes and Asparagus

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 grape tomatoes, dill and red wine vinegar. Served alongside crispy oven-roasted potatoes and tender sautéed asparagus, this meal is balanced and satisfying.

A creamy garlic aioli made with mayonnaise and Dijon mustard adds a rich, savory note that ties everything together. Whether for a special dinner or a quick weeknight meal, this recipe is sure to impress.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Dice the grape tomatoes into ¼-inch pieces. Pick the dill fronds and chop them roughly. Peel and mince or grate the garlic. Trim and discard the woody bottom ends of the asparagus. Reserve ¼ teaspoon of garlic powder in a small bowl for step 3.
2. On a baking sheet, toss the potato wedges with a generous drizzle of cooking oil, the remaining garlic powder, salt and pepper. Spread in a single layer and roast on the top rack until golden and tender, 20-25 minutes.
3. In a small bowl, combine the diced tomatoes, chopped dill, minced garlic, 1 tablespoon red wine vinegar and 1 tablespoon olive oil. Stir well and season with salt and pepper. Set aside, stirring occasionally, until ready to serve. In the bowl with the reserved garlic powder, add the mayonnaise, half the Dijon mustard and 1 teaspoon water. Stir until smooth. Set aside.
4. Pat the salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in a large nonstick skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until the fish is cooked through, 1-2 minutes more. Transfer to a plate and let rest. Wipe out the skillet.
5. In the same skillet, heat a drizzle of oil over medium heat. Add the asparagus, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 3-5 minutes.
6. Divide the salmon, asparagus and roasted potatoes among plates. Spoon the tomato-dill relish over the salmon and asparagus. Serve with the aioli on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

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

What can I substitute for asparagus?

Green beans or broccoli florets work well; 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 salmon.