Seared Salmon & Tomato-Dill Relish
with Asparagus, Roasted Potatoes & Dijon Aioli
- Eggs
- Fish
This flavorful French-inspired meal features crispy-skinned salmon served with a fresh and tangy tomato-dill-garlic relish spiked with red wine vinegar. It's served with crispy oven-roasted potatoes and sautéed asparagus plus a dollop of garlicky aioli for creamy contrast.
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
2 clove
Garlic
5 teaspoon
Red Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¼ ounce
Dill
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Dice tomato into ¼-inch pieces. Pick and roughly chop fronds from dill. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus.
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Reserve ¼ tsp garlic powder (½ tsp for 4 servings) in a small bowl for Step 3.
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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.
-
In a second small bowl, combine tomato, chopped dill, minced garlic, 1 TBSP vinegar, and 1 TBSP olive oil until thoroughly combined (use 2 TBSP vinegar and 2 TBSP olive oil for 4 servings). Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
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To bowl with reserved garlic powder, add mayonnaise, half the mustard, and 1 tsp water (all the mustard and 2 tsp water for 4). Stir to combine. Set aside until ready to serve.
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Pat salmon* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more.
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Turn off heat; transfer to a plate to rest. Wipe out pan.
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Heat a drizzle of oil in pan used for salmon over medium heat. Add asparagus; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes.
-
Divide salmon, asparagus, and roasted potatoes between plates. Spoon tomato-dill relish over salmon and asparagus. Serve with aioli on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tomato-dill relish, which added a delicious tangy kick to the salmon 🍲.
- Ease of prep: Some found it time-consuming, but most agreed the results were worth the effort.
- Suggestions: Consider sheet-pan cooking for easier cleanup; start potatoes first, then add salmon and asparagus.
- Portions: A few mentioned the salmon portions were small; consider adding extra for heartier appetites.
- Cooking tips: Some preferred mashed potatoes; others suggested cooking asparagus longer for better texture.
