Preheat your oven to 350ºF for the salmon and 425ºF for the potato wedges.

Place the salmon fillet skin-side down in an oven-safe dish.

Drizzle salmon with lemon juice and olive oil, then sprinkle dill and lemon zest on top, seasoning with sea salt.

Bake the salmon for 20-25 minutes until it reaches 130º-140ºF.

Wash and cut the potatoes into wedges, tossing them in olive oil, sea salt, and black pepper.

Spread the seasoned potato wedges in a separate baking dish and roast for 35-40 minutes until golden and crispy.

Mix together chopped pickle, sour cream or Greek yogurt, and dill for the sauce; refrigerate until serving.