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

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

Ready in about 30 minutes, this meal is both elegant and approachable. The relish, made with fresh tomato, dill, garlic and red wine vinegar, adds a burst of acidity that cuts through the richness of the salmon and aioli.

Log in to save recipes and build weekly shopping lists.

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

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 rack in top position. 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 woody ends from asparagus. Reserve ¼ tsp garlic powder in a small bowl.
2. Toss potatoes on a baking sheet with a 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 the bowl with reserved garlic powder, add 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 just cooked through, 1-2 minutes more. Transfer to a plate; wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add asparagus, season with salt and pepper and cook, stirring, 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 aioli on the side.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely and pat dry before cooking for best results.

What can I substitute for asparagus?

Green beans or broccolini work well as substitutes.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days.