Crispy Seared Salmon with Tomato Dill Relish and Roasted Potatoes

This French-inspired salmon dish brings together crispy, golden skin and a bright, tangy tomato-dill relish that cuts through the richness. Paired with oven-roasted potato wedges and tender asparagus, it’s a complete meal that feels special but comes together quickly.

The star is the relish-fresh tomatoes, dill, garlic and red wine vinegar-which adds a burst of acidity. A dollop of garlicky Dijon aioli on the side ties everything together with creamy contrast.

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Ingredients

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

1 unit BroccoliView 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) with a rack in the top position. 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 woody ends from asparagus. Reserve ¼ tsp garlic powder in a small bowl for the aioli.
2. Toss potato wedges on a baking sheet with a generous drizzle of oil, the remaining garlic powder, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. In a small bowl, combine diced 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 the bowl with reserved garlic powder, add mayonnaise, half the Dijon mustard and 1 tsp water. Stir 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 skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy, 5-7 minutes. Flip and cook until just cooked through, 1-2 minutes more. Transfer to a plate to rest. Wipe out the pan.
5. Heat another drizzle of oil in the same skillet 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 the garlic aioli on the side.

Recipe Tips

FAQ

Can I use frozen salmon?

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

What can I substitute for asparagus?

Green beans or broccolini work well in place of asparagus.

How do I store leftovers?

Keep components separate in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.