Crispy Seared Salmon with Fresh Tomato Dill Relish and Roasted Potatoes

This restaurant-quality salmon dinner is surprisingly easy to make at home. The star of the show is the crispy-skinned salmon, perfectly seared and served alongside a vibrant tomato-dill relish that adds a burst of freshness. The relish, made with diced tomatoes, fresh dill, garlic and red wine vinegar, cuts through the richness of the fish beautifully.

To round out the meal, we’ve included crispy oven-roasted potatoes and sautéed asparagus. A dollop of creamy Dijon aioli ties everything together, adding a tangy, garlicky finish. This dish is perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

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

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. Preheat oven to 425°F (220°C). Wash and dry all 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 bottom ends from asparagus.
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 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, combine 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.
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 frozen salmon for this recipe?

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

What can I substitute for Dijon mustard in the aioli?

You can use whole grain mustard or a pinch of dry mustard mixed with a little water. The flavor will be slightly different but still delicious.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and the internal temperature should reach 145°F (63°C). The cooking time will vary depending on thickness.