Step 1

Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.

Step 2

In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.

Step 3

Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.

Step 4

Place the sheet pan in the oven and bake for 20 minutes.

Step 5

Meanwhile, In a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.

Step 6

Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.