• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Dice tomato into 1⁄4-inch pieces. Pick and roughly chop fronds from dill. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus. • Reserve 1⁄4 tsp garlic powder (1⁄2 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. *Fish is fully cooked when internal temperature reaches 145°.