Preheat oven to low broil and set a rack 6-8" away from the broiler.

In a large pot cover potatoes with cold water and add 1 tsp of salt to pot. Bring to a boil and cook at a strong simmer for 12-15 minutes until fork tender, but not falling apart. Drain water and immediately return potatoes to the pot (this will steam the potatoes dry). Add olive oil and season potatoes with salt and pepper. Shake them around the pot to fully coat them. Line a large baking tray with parchment paper and place potatoes at one end.

Place salmon fillets at the other end of the baking pan and season lightly with salt and pepper. Top with lemon zest. Broil baking sheet for 7-12 minutes until salmon is flaky and cooked through and potatoes are starting to brown.

While the pan is in the oven, fry bacon until crisp in a medium skillet, about 7-10 minutes over medium-high heat. Remove with a slotted spoon and let drain on paper towel. Remove all but 1-2 tsp of bacon fat from the pan.

Add shallot to the bacon pan and cook until softened. Add peas and cook for just a couple of minutes until starting to turn bright green. Add red pepper flakes (if using). Add lemon juice and cook for 30-60 seconds until liquid evaporates. Remove from heat and add 2 tbsp chopped dill.

Pile potatoes, bacon, peas and fish on a platter. Top with remaining 2 tbsp chopped dill.