Salmon with potatoes on one baking sheet

Ingredients:

• 450 g red potatoes, thinly sliced
• 2 sweet peppers (1 red, 1 green), chopped
• 1 small onion, cut into half rings 0.5-1 cm thick.
• 3 tbsp + 1 tsp extra-virgin olive oil
• 2 tbsp capers, drained
• 4 gherkins
• 0.5 cup fresh parsley
• 3/4 cup whole milk yogurt
• 0.5 tsp grated lemon zest + 4 tsp lemon juice
• 1.5 tsp Old Bay seasoning + a pinch
• 4 salmon fillets, 170g each (preferably wild)

Preparation:

1. Place a baking sheet in the upper third of the oven and preheat to 450°F (230°C). Toss the potatoes, bell pepper, and onion with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few turns of the black pepper grinder. Place on the hot baking sheet and bake, stirring halfway through, until the potatoes are tender and golden brown, 15 to 20 minutes.
2. Meanwhile, finely chop the capers, gherkins, and parsley. Mix the yogurt in a bowl with the capers, gherkins, and half the parsley. Add the lemon zest, 1 tablespoon of lemon juice, and a pinch of Old Bay seasoning; season with salt and pepper to taste.
3. Brush the salmon with the remaining 1 tablespoon olive oil and lemon juice and sprinkle with 1.5 teaspoons Old Bay seasoning; season with salt. Stir the vegetable mixture and make room on the baking sheet for the salmon. Add the fish to the baking sheet and bake until firm, 7-10 minutes, depending on the thickness of the fillet.
4. Divide the fish and vegetables among plates and drizzle with the yogurt sauce. Sprinkle with the remaining herbs.