1: Prepare the Potatoes

1. Peel and cube the potatoes into roughly equal sizes to ensure even cooking.
2. Place the cubed potatoes in a large pot of cold, salted water. The water should cover the potatoes by about an inch.
3. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

2: Prep and Season the Salmon

1. While the potatoes are cooking, pat the salmon fillets dry with a paper towel. This ensures a good sear.
2. In a small bowl, mix the olive oil, garlic powder, smoked paprika, thyme (if using), salt, and black pepper.
3. Rub the seasoning mixture evenly over the salmon fillets, coating both sides. Sprinkle lemon zest over the top for a bright, citrusy flavor.

3: Cook the Salmon

Option 1: Pan-Seared Salmon

1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan.
2. Place the salmon fillets skin-side down (or the flat side, if skinless). Cook undisturbed for 4-5 minutes to allow the skin to crisp.
3. Flip the fillets carefully with a spatula and cook for an additional 2-3 minutes on the other side, or until the salmon is cooked through and flaky.

Option 2: Oven-Baked Salmon

1. Preheat your oven to 375°F (190°C).
2. Place the seasoned salmon fillets on a parchment-lined baking sheet.
3. Bake for 12-15 minutes, depending on the thickness of the fillets. If you want a slightly crispy top, broil for the last 2 minutes.

4: Mash the Potatoes

1. Once the potatoes are fork-tender, drain them in a colander and return them to the pot. This allows any excess moisture to evaporate.
2. Add the butter and warm milk (or Greek yogurt, if using) to the potatoes. If you want garlic mashed potatoes, sauté minced garlic in butter for 1-2 minutes before adding it to the pot.
3. Use a potato masher or handheld mixer to mash the potatoes until smooth and creamy. Adjust the salt to taste.
4. If desired, garnish the mashed potatoes with fresh chives or parsley for a pop of flavor and color.