Step 1

In a large container with a lid, add the salmon filets and cover with the oil, salt, garlic powder, oregano, and chili powder.

Step 2

Use clean hands to massage the spices into the salmon, then top with the chopped dill and parsley. Flip so the filet is facing down in the container, then cover and set in the refrigerator for at least 20 minutes or overnight.

Step 3

In a jar with a lid, mix together the yogurt, lemon juice, dill, parsley, and salt until well combined. Cover and set in the fridge until assembly.

Step 4

Preheat oven to 400 degrees and prepare a large sheet pan with oil or parchment. Mix the potatoes with the olive oil, salt, oregano, chili powder, and garlic powder and add to the sheet pan. Bake for 20-25 minutes, until tender to a fork and beginning to crisp.

Step 5

Push the potatoes to one side of the sheet pan. Add the marinated salmon to the pan, skin side down.

Step 6

In the same container you marinated the salmon in, add the artichoke hearts and mix to cover in the remaining marinade. Add the artichokes to the sheet pan (if your sheet pan is too small, artichokes can be cooked on a separate pan) and bake for 10-16 minutes, until salmon is cooked to desired doneness. Squeeze the lemon juice on the salmon.

Step 7

Plate by adding a large spoonful of yogurt sauce to each plate with the potatoes, artichokes, and salmon on top. Top with additional dill and parsley if desired.