Preheat your oven to 400°F (200°C).
For the potatoes: Add your baby potatoes to a bowl with 2 Tbsp olive oil, salt, pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Toss well to coat and then place them on a baking sheet. Roast in the oven until completely tender, about 25 minutes.
For the Tzatziki sauce: Squeeze excess water out of your grated cucumber. Add the drained cucumber to a bowl with the minced garlic, chopped fresh dill, chopped fresh parsley, Greek yogurt, lemon juice, 2 Tbsp olive oil, and salt and pepper to taste. Mix well and keep refrigerated until ready to serve.
For the salmon: Season the flesh side of your salmon fillets with salt and pepper, and the skin side with just salt. Heat a pan over medium-high heat. Once super hot, add a little oil and lay your salmon fillets in, skin side down. Cook for 3-4 minutes or until the skin is crispy. Then flip the fillets and add your unsalted butter, crushed garlic, rosemary sprigs, and thyme sprigs to the pan. Cook for 3-4 minutes more, basting the salmon with the butter and herb mixture until it reaches an internal temperature of 125°F (52°C).
To serve: On a plate, add a smear of Tzatziki sauce, one of your salmon fillets, and some of your roasted potatoes. Enjoy!
