Begin by grating one cucumber, then squeeze out excess moisture using a clean kitchen towel. In a bowl, mix the drained cucumber with plain Greek yogurt, chopped dill, minced garlic, lemon juice, and optional capers. Blend until smooth and creamy, then cover and chill in the refrigerator while you prepare the rest of the dish.

Next, wash and halve the baby potatoes to maximize their crispy potential. Toss them in a mixing bowl with olive oil, smoked paprika, salt, and pepper until well-coated. Spread the potatoes in a single layer in the air fryer basket and cook at 400°F for 10-15 minutes, shaking halfway through, until they are golden brown and crispy.

While the potatoes are cooking, cut the salmon fillet into bite-sized cubes. In a separate bowl, combine Dijon mustard, honey, and lemon juice. Toss the salmon cubes in this glaze until evenly coated. Make sure to let the salmon marinate briefly while the potatoes finish cooking for enhanced flavor.

After the potatoes are done, lower the air fryer temperature to 390°F. Arrange the glazed salmon cubes in a single layer in the air fryer basket, being careful not to overcrowd. Cook for 6-8 minutes, or until the salmon is opaque and flakes easily with a fork, ensuring it reaches an internal temperature of 145°F.

Once both the crispy baby potatoes and salmon bites are cooked, plate them together for a gorgeous presentation. Drizzle or dollop the chilled yogurt cucumber sauce over the salmon, and garnish with fresh lemon wedges for a zesty finish. Enjoy your delightful Air Fryer Lemon-Dill Salmon Bites with a smile!