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Preheat the oven to 200°C.
Slice the new potatoes in half and toss with two-thirds of the olive oil, salt, and pepper. Wrap the garlic bulb in foil after coating it in a little oil.
Spread the potatoes onto a low-sided baking tray (you might need two so as not to overcrowd) along with the wrapped garlic and roast for 20 mins. Remove from the oven, toss the potatoes, then sprinkle over the sesame and poppy seeds. Return to the oven for a further 15 mins until golden and crispy.
Meanwhile, finely slice the red onion and place in a small bowl with the juice of half a lemon and a pinch of salt. Scrunch with your fingers and set aside to lightly pickle. Set aside.
Place the salmon on a separate baking tray, drizzle with olive oil, season with salt and pepper, and roast for 8 mins, depending on the thickness. Remove from the oven and rest for 5 mins.
Unwrap the roasted garlic and squeeze the cloves into a small bowl. Finely chop the herbs and mix with the cream cheese, lemon juice and zest, capers, garlic, salt, and pepper until smooth.
To serve, plate up the crispy potatoes with a generous dollop of herby cream cheese, flaked salmon, pickled onions, and extra herbs and lemon if you like.