Crispy Skillet Salmon with Fresh Tomato Dill Relish and Roasted Potatoes

This elegant yet easy salmon dish brings together crispy-skinned fillets, a vibrant tomato-dill relish and tender roasted potatoes for a satisfying weeknight dinner. The relish-made with fresh tomatoes, dill, garlic and red wine vinegar-adds a bright, tangy contrast to the rich salmon, while a dollop of garlicky aioli ties everything together.

Alongside, you’ll find sautéed asparagus and oven-roasted potato wedges, making this a complete, balanced meal that feels special but comes together quickly. Perfect for a date night or a flavorful family dinner.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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

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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive 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 the dill fronds and chop them roughly. Peel and mince or grate the garlic. Trim and discard the woody bottom ends of the asparagus. Set aside 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 golden 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. Stir well and set aside, stirring occasionally. In the bowl with the reserved garlic powder, add the mayonnaise, half the Dijon mustard and 1 teaspoon water. Stir until smooth. 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 aioli on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, firm white fish like cod or halibut work well, but adjust cooking time as needed.

What can I substitute for asparagus?

Green beans or broccoli are great alternatives; just adjust the sauté time.

How do I store leftovers?

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