Seared Salmon & Tomato-Dill Relish
with Brussels Sprouts, 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
ounce
Asparagus
8 ounce
Brussels Sprouts
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
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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.
Reserve ¼ tsp garlic powder (½ tsp for 4 servings) in a small bowl for Step 3.
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.
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.
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.
Turn off heat; transfer to a plate to rest. Wipe out pan.
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.
