Preheat oven to 425 degrees F. Line two quarter-sheet baking pans with parchment paper.

Wash and dry potatoes. Poke the potatoes with a fork about 6 or 7 times each.

Drizzle about 1 tablespoon olive oil on each potato and sprinkle with salt. Rub the salt and oil to completely and evenly coat the potato skin.

Place potatoes on one of the parchment-lined baking sheets. Bake 60 to 65 minutes, depending on the size of the potatoes. You’ll know they’re done when a fork easily pierces through to the center.

Meanwhile, use a paper towel to pat dry salmon filets and place on the other parchment-lined baking sheet. Brush on reserved 1 tablespoon olive oil and season with salt and pepper. Set aside.

Once the potatoes are done, remove from oven and set aside. Reduce oven to 375 degrees F. Roast salmon on the middle rack for 12 to 15 minutes, until an internal temperature reaches 145 degrees F.

Make the Caper Dill Sour Cream Sauce by adding all of the ingredients into a bowl and whisking together until well combined.

To serve, cut an “X” into the top of each potato and use your fingers to press away the skin and reveal the creamy inside. Fluff with a fork.

Spoon Caper Dill Sour Cream Sauce onto each potato. Remove salmon skin and break fish into large chunks, placing it onto the sauce. Garnish with additional chopped chives, fresh dill and lemon juice. Serve.