Dijon Salmon and Crispy Potatoes | Simple Home Edit

Ingredients

• 700 g baby potatoes, washed – no need to peel (see note 1)
• 2 tbsp sea salt flakes
• Olive oil spray
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 lemon, juiced
• 1 tsp freshly minced garlic
• 1 tsp dijon mustard
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 3 tbsp olive oil
• 4 salmon fillets, skin on (the skin helps to keep the salmon’s shape when serving, but skin-off fillets can also be used)
• 125 g whole-egg mayonnaise
• 125 g Greek yoghurt (can be substituted with extra mayonnaise or sour cream)
• 3 tbsp finely chopped fresh dill
• ½ lemon, juiced and zested
• 1 tsp finely chopped capers
• 1 tsp sea salt flakes
• ½ tsp honey (optional)
• 1 tbsp water (optional), see recipe
• Green leafy salad
• ½ lemon, sliced into rounds