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.