1Preheat oven to 200°C (400°F). Place potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well and let cool slightly.

2While potatoes cool, in a small bowl, whisk together honey, lime juice, lime zest, minced garlic, grated ginger, soy sauce, and cayenne pepper. Set aside.

3On a large baking sheet lined with parchment paper, gently smash each potato using the bottom of a glass or a fork until flattened. Drizzle with 2 tablespoons of olive oil, melted butter, half the fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat.

4Roast the potatoes in the preheated oven for 20 minutes, flipping once halfway through, until crispy and golden brown.

5Pat salmon fillets dry with paper towels. Season lightly with salt and pepper. After 20 minutes of potato roasting, clear space on the baking sheet and add the salmon fillets. Brush each fillet generously with the prepared honey-lime glaze.

6Return the baking sheet to the oven and continue baking for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the glaze is caramelized. The internal temperature of the salmon should reach 63°C (145°F).

7Remove from oven. Drizzle remaining tablespoon of olive oil over the potatoes, add the rest of the fresh dill, and toss gently. Taste and adjust seasoning if needed.

8Serve the glazed salmon immediately alongside the dill-smashed potatoes. Garnish with fresh parsley and red pepper flakes, if using.