Step 1

Preheat your oven to 400ºF. Line a sheet pan with parchment paper.

Step 2

Place the potatoes in a saucepan and cover with an inch of cold water. Bring the water to a boil over high heat, then turn the heat down and simmer until the potatoes are tender (test with a paring knife), about 15 minutes. Drain the potatoes and transfer them to the sheet pan.

Step 3

Use the bottom of a mug to press on the potatoes so they crack open and are about ½-inch thick. If some break apart, it’s ok! Drizzle the potatoes with the olive oil and sprinkle evenly with the salt and garlic powder.

Step 4

Spread the potatoes out around the perimeter of the pan so that they make a sort of frame around the open center. Place the salmon in the center of the pan and coat it evenly with the mustard and then the everything bagel seasoning.

Step 5

Roast until the potatoes are crisp and the fish flakes easily and is opaque in the center (test by poking it with a paring knife), about 20-25 minutes.

Step 6

Serve with the lemon wedges for squeezing over, and sour cream or tartar sauce.