Heat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil it.

Prep the potatoes: Toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika if using. Spread in a single layer on the pan.

Start roasting: Roast potatoes for 18–20 minutes, flipping once halfway, until the edges start to brown but centers are not fully tender.

Make the dill mixture: In a small bowl, combine chopped dill, lemon zest, 1 tablespoon lemon juice, melted butter, remaining 1 tablespoon olive oil, Dijon, garlic, and honey if using. Season with a pinch of salt and pepper. It should taste bright and savory.

Season the salmon: Pat salmon dry. Sprinkle lightly with salt and pepper on both sides. If the fillet is one large piece, cut into four portions for even cooking.

Create space on the pan: Pull the potatoes from the oven. Push them to the edges to make room down the center.

Add the salmon: Place salmon skin-side down in the center. Spoon half of the dill mixture over the salmon. Toss the potatoes with the remaining dill mixture on the pan to coat.

Roast to finish: Return the pan to the oven for 8–12 minutes, depending on thickness. Salmon is done when it flakes easily and the thickest part registers 125–130°F for medium. Potatoes should be crisp at the edges and fork-tender.

Rest and brighten: Let the salmon rest 3 minutes. Squeeze a little more lemon over everything and add a few fresh dill fronds if you like.

Serve: Plate salmon with a generous scoop of potatoes. Spoon any pan juices over the top for extra flavor.