Roasted Salmon Salad with Zucchini and Potatoes

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Salmon and Vegetables:

1/4 cup olive oil, plus more for drizzling

4 cloves garlic, finely chopped

3 sprigs dill, chopped

1 shallot, 1/2 finely chopped and 1/2 thinly sliced

1 lemon, 1/2 juiced and 1/2 thinly sliced

Pinch crushed red pepper flakes

Pinch smoked paprika

1 small potato (I used russet), peeled and thinly sliced

1/2 zucchini, thinly sliced into coins

Kosher salt and freshly ground black pepper

One 12-ounce skinless salmon fillet

Salad and Vinaigrette:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch kosher salt

1 clove garlic, finely chopped

Olive oil, for emulsifying

A few handfuls mixed greens, arugula and/or lettuces

2 tablespoons kalamata olives, pitted

2 tablespoons crumbled feta

1/4 cucumber, sliced into 1/4-inch coins