Seared Salmon & Tomato-Dill Relish

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• cooking
• cooking oil
  4 tsp
• dijon mustard
  2 tsp
• dill
  ½ ounce
• garlic
  4 cloves
• garlic powder
  2 tsp
• mayonnaise
  4 tbsp
• olive oil
  2 tbsp
• potatoes
  24 oz
• red wine vinegar
  3.333 tbsp
• salmon
  20 oz
• salt
• tomatoes
  2 units

🍳 Cookware

• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Dice tomatoes into ¼-inch pieces. Pick and roughly chop dill . Peel and mince or grate garlic . Trim and discard woody ends from asparagus .

   potatoes: 24 oz, tomatoes: 2 units, dill: ½ ounce, garlic: 4 cloves, asparagus: 12 oz
2. 

   2

   Reserve ¼ tsp garlic powder from garlic powder in a small bowl for Step 3.

   garlic powder: 2 tsp
3. 

   3

   Toss potatoes on baking sheet with a large ⏱️ timer of cooking oil , remaining garlic powder, and a pinch of salt , black pepper . Season with a large pinch. Roast at 425 degrees until browned and tender, 20–25 minutes.

   cooking oil: 4 tsp, salt, black pepper
4. 

   4

   In a second small bowl, combine tomato, chopped dill, minced garlic, 1 TBSP red wine vinegar , and 1 TBSP olive oil until thoroughly combined. Season with a pinch of salt and pepper. Set aside, stirring occasionally.

   red wine vinegar: 3.333 tbsp, olive oil: 2 tbsp
5. 

   5

   To the bowl with reserved garlic powder, add mayonnaise , dijon mustard (use the other half later), and 1 tsp water. Stir to combine, season. Set aside.

   mayonnaise: 4 tbsp, dijon mustard: 2 tsp
6. 

   6

   Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of cooking oil (another drizzle) in a large pan over medium-high; add salmon, skin side down, and cook until skin is browned and crisp, 5–7 minutes. Flip and cook until salmon is cooked through, 1–2 minutes more. Remove to a plate, rest, and wipe out pan.

   salmon: 20 oz, cooking
7. 7

   Heat a drizzle of cooking oil in same large pan over medium heat. Add asparagus pulled out; season with salt and pepper. Cook until crisp-tender, ⏱️ timer –5 minutes, stirring frequently.

   cooking, asparagus
8. 8

   Divide salmon and potatoes between plates; spoon tomato-dill relish over salmon and asparagus. Serve with pillowy aioli and roasted potatoes.