Preheat your oven to 425°F (220°C) and wash the baby potatoes thoroughly. Place the whole, unpeeled potatoes on a baking sheet and roast them for about 20 minutes, or until fork-tender.

Once the potatoes are tender, carefully remove them from the oven and let them cool slightly. Using a fork, gently smash each potato until it's flattened but not completely broken apart. Drizzle olive oil over the smashed potatoes, generously season with salt and pepper, then return them to the oven for an additional 15–20 minutes, or until golden brown and crispy.

Prepare a separate baking sheet for the salmon and asparagus. Arrange the salmon fillets and asparagus spears, ensuring they’re evenly spaced. Drizzle with olive oil, then sprinkle garlic powder, fresh dill, salt, and pepper over everything. Add slices of lemon atop the salmon.

Place the salmon and asparagus on the upper rack of your oven. Roast for about 15 minutes or until the salmon flakes easily and the asparagus is tender yet vibrant.

In a bowl, combine Greek yogurt, mayonnaise, lemon zest, fresh dill, garlic powder, salt, and pepper. Mix thoroughly, adjusting seasoning to taste.

Once everything is cooked, remove from the oven. Plate the salmon alongside the asparagus and potatoes, topping with the lemony dill sauce.