Baked Salmon with Dill-Yogurt Sauce

From the garden

• 1 bunch fresh dill, fronds chopped, divided
• 1½ lb baby potatoes, halved if large
• 1 clove garlic, finely grated

From the pantry

• 1½ lb salmon fillets — 4 fillets, skin on or off
• ¾ cup plain Greek yogurt
• 1 lemon — zest and juice
• 2 tbsp butter
• 1 tbsp olive oil
• salt — to taste
• black pepper

1. Heat the oven to 425°F and put the potatoes on to boil in well-salted water — they need 15–18 minutes, until a fork slides in easily.
2. Stir the yogurt with half the chopped dill, the lemon zest, half the lemon juice, the grated garlic, and a pinch of salt. Thin with a teaspoon of water if it's stiff; it should drape off a spoon. Set aside so the garlic mellows.
3. Pat the salmon dry, set it on a parchment-lined sheet pan, rub with the olive oil, and season with salt and pepper. Roast 10–12 minutes, until the flesh flakes easily with a fork and reaches 145°F at the thickest part — pull it as soon as it flakes; salmon keeps cooking off the heat.
4. Drain the potatoes, return them to the warm pot, and toss with the butter, most of the remaining dill, a squeeze of lemon, and a good pinch of salt until glossy.
5. Plate the salmon with the dill-yogurt sauce spooned over and the potatoes alongside, scatter the last of the dill on top, and serve with the remaining lemon in wedges.