Preheat the oven: Preheat your oven to 400°F (200°C).

Prepare the potatoes: Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size. Place the potatoes on a baking sheet and spray with olive oil. Sprinkle with 2 tbsp sea salt flakes and toss to coat evenly.

Roast the potatoes: Roast the potatoes in the preheated oven for 30-35 minutes, or until crispy and golden brown, tossing halfway through for even cooking.

Prepare the salmon marinade: While the potatoes are roasting, in a small bowl, mix together 1 tsp Dijon mustard, 1/2 tsp sea salt flakes, 1/4 tsp cracked black pepper, 3 tbsp olive oil, juice of 1/2 lemon, and 1 tsp freshly minced garlic. Rub this mixture evenly over the salmon fillets, making sure they are fully coated.

Cook the salmon: Heat a non-stick skillet over medium-high heat. Once the pan is hot, add the salmon fillets skin-side down and cook for about 3-4 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Prepare the dressing: In a separate bowl, mix together the whole-egg mayonnaise, Greek yogurt, 1 tsp Dijon mustard, 3 tbsp finely chopped fresh dill, juice and zest of 1/2 lemon, 1 tsp finely chopped capers, 1 tsp sea salt flakes, and 1/2 tsp honey (if using). Add 1 tbsp water to adjust the consistency if needed, and stir until smooth.

Finish the potatoes: Once the potatoes are roasted and crispy, remove them from the oven. Toss with 2 tbsp finely chopped fresh parsley and juice of 1/2 lemon for added freshness.

Serve: Plate the roasted potatoes with the salmon fillets on the side. Serve with a generous drizzle of the creamy Dijon dressing. Garnish with the lemon rounds and accompany with a green leafy salad.