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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The tomato-dill relish was a hit, adding fresh taste to the salmon. Some found the aioli bland; consider boosting its flavor.
- Ease of prep: Many found this recipe super easy to follow, with perfectly sized salmon filets for stress-free cooking.
- Suggestions: Remove tomato seeds before making the relish to prevent wateriness. Try air frying the potatoes for a crispy alternative.
- Portions: More asparagus would be appreciated for better nutritional balance in the meal.
- Customization: Some enjoyed substituting Brussels sprouts or broccoli for the asparagus, adding variety to the dish.
Reviews from our home cooks
Tasted great! The dill really compliments the flavors and gives the whole dish a light and fresh appeal. Loved it!
Very unique dish and delicious. It looks/tasted like something at a fine dining establishment.
Very good meal! I air fried my potatoes instead of baking them.
Really great healthy option! Everything tasted delicious, as long as you substitute the asparagus for brussel sprouts!
I really enjoyed the flavors in this dish for the salmon. Perfect!
Super yummy..added the dill to the mayo dipping sauce too
If you're going to include tomatoes in your recipes, it'd be great if you could figure out how to send tomatoes that are ripe and ready to use. They are always very light pink and flavorless. I get that romas are sturdy, but if they are not ripe, they are not good
Overall was good! Did not think that the tomato-dill relish added much to the recipe.
We liked the aioli but were not a huge fan of the tomato dill. Otherwise meal was good.
The aïoli sauce is bland. Otherwise, the meal was good.
