Preheat oven to 425 degrees. Halve red potatoes. Lay flat and cut into about ½-inch thick wedges. Place in a large bowl. Drizzle with 1-2 tablespoons cooking oil. Season with salt and pepper. Toss to coat. Spread potatoes out in a single layer on a lightly oiled foil-lined baking sheet. Roast 20-25 minutes. (See Step 7 to finish.)

Meanwhile, finely chop chives. Add chives to container with Greek yogurt. Zest whole lemon with a microplane (or on small holes of a box grater) over yogurt. Stir to combine.

Pat salmon fillets dry with a paper towel. Halve widthwise. Season both sides with salt and pepper. Place on a second foil-lined baking sheet (skin-side down). Spread half of the yogurt (reserve the rest) over salmon tops. Bake 10-12 minutes, or until fish easily flakes with a fork and internal temperature reaches 145 degrees.

Meanwhile, de-stem dill; finely chop leaves. Mince garlic.

Sprinkle desired amount of dill and garlic over potatoes. Stir to coat. Roast 3-4 more minutes, or until potatoes are fork tender.

Divide salmon between plates. Pile roasted potatoes and salad next to salmon. Serve remaining chive yogurt on the side with lemon wedges. Enjoy!