Preheat oven to 425°F.

Place the potatoes in a mixing bowl, add olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper, and toss to coat. Spread onto a rimmed baking sheet in a single layer and roast for 20 minutes or until they begin to brown.

While the potatoes are roasting, make the pesto. Place the basil, mint, walnuts, spirulina, lemon zest, lemon juice, and garlic in a food processor and pulse until coarsely chopped. With the machine running, slowly add the ⅓ cup olive oil. Taste and adjust seasoning with salt and pepper if needed.

Remove the potatoes from the oven, leaving the oven on. Using a spatula, push the potatoes to the sides and place the salmon in the middle of the pan, skin side down, sprinkle with salt and pepper. Spread the pesto on top of the salmon. Place the cut lemon on the pan, cut side down. Put back in the oven for 12 – 15 minutes or until the potatoes are browned and tender and the salmon flakes easily.