Part 6/7:
Start by tossing baby potatoes with ghee (or another oil) in a baking tray and baking them for 20 minutes to ensure they cook through. Prepare the Dijon sauce using mustard, garlic powder, paprika, parsley, and lemon juice, then coat the Atlantic salmon fillets with the mixture.
Chop up zucchini to add vibrancy and balance to the dish, mixing it in with the potatoes before laying the salmon on top. Bake this concoction for another 15 to 20 minutes to achieve that perfect flaky texture.
Meanwhile, whip up a lemon dill butter sauce by mixing minced garlic, warm butter, fresh dill, lemon juice, honey, and salt. Once the salmon is out of the oven, drizzle this exquisite sauce over the top, creating a rich finish to the meal.