Seared Salmon & Tomato-Dill Relish
with Broccoli, Roasted Potatoes & Dijon Aioli
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
ounce
Asparagus
2 clove
Garlic
5 teaspoon
Red Wine Vinegar
1 unit
Broccoli
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The tomato-dill relish received mixed reviews, with some loving its fresh taste while others found it underwhelming.
- Ease of prep: Several customers successfully substituted vegetables, and one air-fried the potatoes for a crispy alternative.
- Suggestions: Consider adding dill to the aioli for extra flavor, and adjust the seasoning in the aioli if you find it bland.
- Portions: Some customers requested more asparagus to boost the vegetable content of the meal.
- Presentation: The dish impressed with its fine-dining appearance, elevating the home-cooked experience 🍽️.
