Seared Salmon & Tomato-Dill Relish

🥘 Ingredients

• asparagus
  10 oz
• black pepper
  1/4 tsp
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• dill
  1 tbsp
• garlic
  1 clove
• garlic powder
  1 tsp
• mayonnaise
  3 tbsp
• olive oil
  2 tbsp
• potatoes (cut into 1-inch chunks)
  12 oz
• red wine vinegar
  1 tbsp
• salmon fillets
  14 oz
• salt
  1/2 tsp
• tomato
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• large skillet
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of olive oil , half the garlic powder , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes .

   potatoes: 12 oz (cut into 1-inch chunks), olive oil: 1 tbsp, garlic powder: 1/2 tsp, salt: 1/2 tsp, black pepper: 1/4 tsp
3. 

   3

   In a small bowl , combine finely diced tomato , chopped dill , minced garlic , red wine vinegar , and olive oil until thoroughly combined. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

   tomato: 1 unit, dill: 1 tbsp, garlic: 1 clove, red wine vinegar: 1 tbsp, olive oil: 1 tbsp
4. 

   4

   Pat salmon fillets dry with paper towels; season all over with salt and pepper.

   salmon fillets: 14 oz
5. 

   5

   Heat a drizzle of cooking oil in a large skillet over medium heat. Add trimmed asparagus ; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender ⏱️ 4 minutes .

   cooking oil: 1 tbsp, asparagus: 10 oz
6. 

   6

   Meanwhile, in a second small bowl , combine mayonnaise , dijon mustard , and remaining garlic powder to make aioli. Season with salt and pepper. Divide salmon, asparagus, and roasted potatoes between plates. Spoon tomato-dill relish over salmon and asparagus. Serve with aioli on the side.

   mayonnaise: 3 tbsp, dijon mustard: 1 tsp, garlic powder: 1/2 tsp