Seared Salmon & Tomato-Dill Relish

Name: Seared Salmon & Tomato-Dill Relish with Brussels Sprouts, Roasted Potatoes & Dijon Aioli
Total time: 30 min
Yield: 2
Cuisine: Western Europe
Ingredients: 1 unit Tomato; ¼ ounce Dill; 2 clove Garlic; 8 ounce Brussels Sprouts; 1 teaspoon Garlic Powder; 2 tablespoon Mayonnaise; 10 ounce Salmon; 5 teaspoon Red Wine Vinegar; 2 teaspoon Dijon Mustard; 12 ounce Potatoes; Salt; Pepper; Cooking Oil; Olive Oil; 6 ounce Asparagus

with Brussels Sprouts, Roasted Potatoes & Dijon Aioli

Recipe Development TeamUpdated on August 11, 2025

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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.

Tags:

Carb Conscious

•High Protein

•Fiber Powered

Allergens:

Eggs

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Tomato

¼ ounce

Dill

2 clove

Garlic

8 ounce

Brussels Sprouts

1 teaspoon

Garlic Powder

2 tablespoon

Mayonnaise

(Contains: Eggs)

10 ounce

Salmon

(Contains: Fish)

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

12 ounce

Potatoes

6 ounce

Asparagus

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories780 kcal

Fat51 g

Saturated Fat9 g

Carbohydrate45 g

Sugar6 g

Dietary Fiber7 g

Protein36 g

Cholesterol115 mg

Sodium300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• 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, 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.