• 2  cloves garlic, grated or finely chopped

• 1 tsp.  crushed red pepper flakes

• 1 tsp.  finely grated lemon zest

• 1 tsp. ground coriander

• 1 tsp.  ground cumin

• 1/2 tsp.  paprika

• 1/3 c.  plus 1 tbsp. extra-virgin olive oil

• Kosher salt

• 1  (1-lb.) skin-on salmon fillet

• 1 1/2 lb.  baby potatoes, halved

• Freshly ground black pepper

• 3/4 c.  plain Greek yogurt

• 2 Tbsp.  chopped fresh dill, divided

• 2 Tbsp.  chopped fresh parsley, divided

• 2  small shallots, sliced into 1/4" rings

• Lemon wedges, for serving

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1. Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack. 

2. In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside. 

3. In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes. 

4. Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.

5. Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.

6. Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.

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