In a small bowl, combine the olive oil, salt, garlic powder, oregano, and chili powder.

Add the salmon filets to a large, flat container. Use clean hands to gently rub the spice and oil mixture into the salmon. Top each filet with the chopped dill and parsley. Flip each filet facedown (so the skin-side faces up), then secure the lid on the container and chill for at least 20 minutes and up to 12 hours.

While the salmon marinates, prepare the yogurt sauce: In a jar or small bowl, mix together the yogurt, olive oil, lemon juice, garlic powder, oregano, salt, and black pepper. Cover and chill until serving.

Preheat the oven to 400oF and line a large sheet pan with parchment paper.

Prepare the potatoes and artichokes: Add the potatoes to a large bowl with the olive oil, salt, oregano, chili powder, and garlic powder, and mix to evenly coat. Transfer to the sheet pan and bake until the potatoes are fork tender and beginning to crisp on the outside, about 15 minutes.

Remove the sheet pan from the oven, push the potatoes to one side of the pan, and add the marinated salmon skin side down. Add the artichokes to the sheet pan, drizzle any remaining marinade over top of the artichokes and salmon.

If your sheet pan is too small, transfer the artichokes to a second pan. Bake until the salmon reaches an internal temperature of 145oF, 12 to 16 minutes, depending on thickness. Remove from the oven and squeeze the lemon juice overtop the salmon.

To serve, add a large spoonful of yogurt sauce to each plate, with the potatoes, artichokes, and salmon on top. Garnish with additional dill and parsley if desired.