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.
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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.
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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.
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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 Apr 2026- Flavor: The tomato-dill relish was a standout with bright, tangy flavors that perfectly complemented the salmon. Some found the raw garlic overpowering; using less garlic or fresh instead of minced creates better balance.
- Ease of prep: Multiple components made this more time-consuming than expected, but the steps were straightforward. Consider roasting salmon and asparagus with the potatoes for a simpler one-pan approach.
- Suggestions: Try adding cucumber to the relish for extra freshness, and reduce the red wine vinegar if you prefer milder acidity. The aioli works beautifully as a versatile sauce for potatoes and salmon alike.
- Portions: Generous servings easily fed three people from a two-person meal, though some wanted larger salmon fillets and more asparagus.
- Cooking methods: Many loved roasting the asparagus and salmon in the oven alongside potatoes instead of pan-frying to reduce mess and enhance flavors.
Reviews from our home cooks
The two salmon pieces were uneven in thickness, so the timing of the cook was a bit challenging. But overall, this was really filling and delicious. I could have made three meals out of this. I am a decent cook, but there is no way I would make the aioli and the tomato relish if I were cooking for just myself. That's what I am enjoying with Hello Fresh.
Another family pleaser! The aioli really complimented the salmon and the dill relish was delightfully flavorful! Our 9yr old opted for salmon w/ out either condiment, yet still raved about the flavor!
The dill & tomato relish is amazing. The recipe was easy to prepare and turned out beautiful and delicious.
Pros here - Salmon was good, came out well. Nothing fancy there. Potatoes this time were large and there were plenty. Still don't like that fry seasoning, but whatever. Cons - Asparagus was 2 days away from being tossed. The heads had begun to decay too much. Also that red whine vinnegar? Dear lord that was potent. Following the instructions made that WAY too overpowering. Legitimately, I had to add more oil/water to the relish to make it palatable. Y'all need to rework that one. Also the tomato was too small. Fortunately, I had my own to suppliment. But at least it was quick and easy enough to make.
The tomato-dill relish was the perfect topper. That kick of acid really makes the dish
It's delicious! Salmon's fresh. Loved the tomato dill relish as well, would include in my list of fave recipes.
Great recipe and everything was very fresh! However, for 4 people the order only included 2 portions of Salmon. Definitely not enough for a family of four.
We love Hello Fresh salmon, comes out perfect every time, the potatoes were fresh and the asparagus was too, would definitely order this again.
Interesting. Wasn't sure what to do with aioli but it was good with potatoes and salmon. Picture has tomato salsa on asparagus but card said to put on salmon?
The tomato and dill relish was even better than I expected! We'll definitely make this again.
