Pan-Seared Dill Salmon with Lemon-Garlic Roasted Baby Potatoes

Place halved baby potatoes in a large pot, cover with salted water, and bring to a boil over medium-high heat. Cook for 8 minutes until just tender, then drain.

In a large nonstick skillet, heat 2 tbsp olive oil over medium heat. Add drained potatoes, garlic, lemon zest, and 0.5 tsp salt. Sauté for 7 minutes, stirring occasionally, until golden brown and fragrant.

While potatoes cook, pat salmon fillets dry. Season with remaining salt, black pepper, and half the chopped dill.

Heat remaining 1 tbsp olive oil in a separate skillet over medium-high. Place salmon fillets skin-side down and sear for 4 minutes. Flip and cook another 2–3 minutes, until just cooked through.

Finish potatoes with lemon juice and remaining dill. Serve salmon fillets with the lemon-garlic potatoes on the side.