Salmon and Potatoes
Lucinda tops roasted salmon with a yogurt-based sauce of dill, Dijon mustard, and parsley.
Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and cook until potatoes are easily pierced with a paring knife, about 25 minutes. Lightly smash potatoes, toss with oil and lemon zest, and season with salt and pepper.