Lemony Salmon With Potatoes
Ingredients
- 1½ lb. baby red potatoes (about 15), halved, quartered if larger
- 2 Tbsp. extra-virgin olive oil, plus more for brushing
- 2¾ tsp. Diamond Crystal or 1¾ Morton kosher salt, divided, plus more
- 1 tsp. freshly ground pepper, plus more
- 8 garlic cloves, finely grated, divided
- Zest of 2 lemons, lemons reserved
- ⅓ cup store-bought lemon curd
- 3 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 4 (6-oz.) skinless salmon fillets
- Dill sprigs (for serving)
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