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1. Preheat the oven to 220°C (425°F) and place a large rimmed baking sheet inside to heat. Halve the baby potatoes (quarter any large ones) and toss with half the olive oil, half the kosher salt, half the black pepper, the smoked paprika and the garlic powder.
600 g baby potatoes,
2 tbsp olive oil,
0.8 tsp kosher salt,
0.4 tsp black pepper,
1 tsp smoked paprika,
0.5 tsp garlic powder
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2. Carefully spread the potatoes cut-side down on the hot baking sheet and roast for 20 minutes until the undersides are golden and crisp.
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3. While the potatoes roast, finely chop the fresh dill. Zest one lemon and squeeze 2 tablespoons of its juice, then stir both into the plain Greek yogurt with the dill, honey, a pinch of the kosher salt and a little black pepper. Refrigerate until serving.
1.5 tsp kosher salt,
0.8 tsp black pepper,
1 piece lemons,
0.8 cup plain Greek yogurt,
3 tbsp fresh dill,
1 tsp honey
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4. Snap off the woody ends of the asparagus and toss with most of the remaining olive oil and a pinch of kosher salt. Pat the salmon fillets dry, rub with the remaining olive oil, and season with the remaining kosher salt and black pepper. Mince the garlic and mix with the melted butter.
4 tbsp olive oil,
1.5 tsp kosher salt,
0.8 tsp black pepper,
1 lb asparagus,
2 clove garlic,
1 tbsp butter
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5. Pull the baking sheet out, push the potatoes to one side, and add the salmon skin-side down and the asparagus. Spoon the garlic butter over the salmon. Slice the second lemon and lay slices on the salmon.
1 lb asparagus,
2 clove garlic,
1 tbsp butter,
1 piece lemons
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6. Roast for 10 to 12 minutes, until the salmon flakes easily and reaches 63°C (145°F) in the thickest part, and the asparagus is tender-crisp. Rest for 2 minutes.
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7. Divide the potatoes, asparagus and salmon among plates, dollop with the lemon-dill yogurt, and serve with the roasted lemon slices.
