Crispy Seared 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 crisp skin and tender flesh are complemented by oven-roasted potato wedges and lightly sautéed asparagus, all tied together with a creamy Dijon aioli.

Inspired by French flavors, this meal is balanced and satisfying, making it ideal for a weeknight dinner that feels special. The relish can be prepared while the potatoes roast, keeping the cooking process efficient and stress-free.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce AsparagusView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView 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

teaspoon (tsp) Black PepperView 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

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 tomato into ¼-inch pieces. Pick and roughly chop the dill fronds. 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 the aioli.
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, the remaining garlic powder, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. In a small bowl, combine the diced tomato, chopped dill, minced garlic, 1 tablespoon red wine vinegar and 1 tablespoon olive oil. Season with salt and pepper. Set aside, stirring occasionally. In the bowl with the reserved garlic powder, add the mayonnaise, half the Dijon mustard and 1 teaspoon water. Stir to combine; set aside.
4. Pat the salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of 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 salmon is cooked through, 1-2 minutes more. Transfer to a plate to rest. Wipe out the skillet.
5. Heat another drizzle of oil in the same skillet over medium heat. Add the asparagus, season with salt and pepper and cook, stirring occasionally, until lightly browned and tender, 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 Dijon 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 crispy skin.

What can I substitute for the Dijon aioli?

You can use plain Greek yogurt mixed with a little lemon juice and garlic powder as a lighter alternative.

Can I prepare the relish in advance?

Absolutely! The relish can be made up to a day ahead and stored in the refrigerator. Bring it to room temperature before serving.