Citronforell med potatis

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1. 1
   Place a rack in upper third of oven; preheat to 375°. Toss 1½ lb. baby red potatoes (about 15), halved, quartered if larger, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large cast-iron or other ovenproof skillet to combine. Roast until potatoes are fork-tender and lightly browned, 40–50 minutes. Let cool slightly, then add 3 garlic cloves, finely grated, and toss to coat potatoes.
2. 2
   While the potatoes are roasting, mix zest of 2 lemons (lemons reserved), ⅓ cup store-bought lemon curd, 3 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, remaining 5 garlic cloves, finely grated, in a small bowl to combine. Season four 6-oz. skinless salmon fillets all over with salt and pepper and brush with lemon mixture to evenly coat on all sides.
3. 3
   Heat broiler. Nestle salmon fillets on top of roasted potatoes in pan, spacing out evenly. Cut reserved lemons in half, then place 3 halves, cut side up, in pan and brush lightly with oil. Broil until tops of salmon fillets are deep golden brown and a thermometer inserted into the center of the thickest fillet registers 145°, 4–10 minutes, depending on your broiler. (Keep a close watch on the salmon as the broiler tends to take things from golden to burnt in an instant.)
4. 4
   Squeeze remaining lemon half over salmon and potatoes. Serve in skillet topped with dill sprigs.