Cut the potatoes into quarters. Chop the bell peppers and cut the lemon into thin slices.
Preheat the oven to 400 °F (205 °C). Toss the potatoes with 2 tbsp. of extra virgin olive oil, salt and pepper to taste, garlic powder and dried herbs. Roast in the oven for 15 minutes.
Combine all of the ingredients for the salmon sauce in a small bowl and mix well. Meanwhile, rub the salmon with 1 tbsp. of extra virgin olive oil, old-style mustard, honey and salt and pepper to taste.
Remove the sheet pan from the oven. Add olives, bell peppers and lemon slices to the pan with the potatoes, using a spatula to toss it all together.
Spread the ingredients out evenly and make space to place the salmon fillets.
Roast for 10 minutes, or until the salmon is cooked, and then broil for 2-3 minutes, or until it is browned.
Drizzle the juice of half a lemon over the pan and garnish with fresh herbs. Serve immediately.