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

This French-inspired dish brings together perfectly seared salmon with a bright and tangy tomato-dill relish. The crispy skin and tender flesh are complemented by roasted potatoes and sautéed asparagus, all finished with a creamy Dijon aioli for a touch of elegance.

Ready in under 30 minutes, this meal is perfect for a quick yet impressive dinner. The relish adds a burst of freshness, while the aioli provides a rich, garlicky contrast. Serve it all on one plate for a restaurant-quality meal at home.

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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

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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView 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 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. Reserve ¼ tsp garlic powder in a small bowl for later.
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 tomato, 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 another firm fish like trout or sea bass. Adjust cooking time accordingly.

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, the recipe is naturally dairy-free. Ensure your mayonnaise is dairy-free if needed.