Step 1

Preheat oven to 425ºF.Place potatoes on a large rimmed baking sheet. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper; arrange in a single layer. Slice lemon cross-wise into four pieces and arrange around potatoes. Roast for 15 to 20 minutes, until the underside of potatoes are golden and crisp.

Step 2

Meanwhile, prepare Caper Chimichurri by combining all ingredients in a medium bowl; stir well to combine. Set aside.

Step 3

Rub salmon fillets with remaining 1 Tbsp. olive oil. In a small bowl, combine smoked paprika, cumin, garlic powder, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper; mix well. Sprinkle spice mixture evenly over salmon and rub into flesh.Remove pan from the oven and toss/flip potatoes; push to one half of the baking sheet. Arrange salmon fillets on remaining half of pan. Place back in the oven for 15 minutes, or until the salmon is cooked through.Spoon caper chimichurri over salmon and potatoes and garnish with feta chunks and roasted lemon slices.