Trying to do the "healthy" thing

I made dinner Monday night in efforts to get us back on track and mixed with the excitement of a thousand children that Spring food is in season! Yay! 

I made steamed artichokes with chile crusted salmon and little papitas and everything turned out really well. Which is kind of a feat because all three components have very different cooking times and prep! So here is the process:

Fill 1" of a pot with water and put on med/high heat
Clean potatoes and artichokes (be careful of the artichokes, they have thorns)
Stab the potatoes a few times and wrap in a clean kitchen towel, place in microwave for 4 mintues
Set the oven to bake 375
Take your kitchen shears (yes, you should have a pair of scissors for ONLY FOOD) and cut the tops of the artichoke leaves
Using a paring knife, chop off the top of the artichoke flower and the stem leaving 1" or so
Take the potatoes out of the microwave (if you are using ginormous potatoes like I did, microwave for 3 more minutes)
Now, if you are fancy and have a steamer rack or something of the sort you will put this over the water and the artichokes in it. If you are raised in a "utilitarian" (translation: cheap) house like I was you now take a few minutes to "make-shift" a steamer. My set up includes a colander and hand mixer mixing parts.
Set the artichokes in the pot and cover, steam for 30 minutes-ish.
Now that your potatoes are cool enough to handle; dice into 1/2" cubes and toss with olive oil, salt and cracked pepper and lay out on a cookie sheet and pop in the oven. Toss them around in 15 minutes to get the browning on all parts.
Heat a pan over med/high heat
Coat the salmon flesh with whatever rub you want, I used "arizona rub" blends chili lime and rattlesnake and a light garlic powder dusting. I really like the Arizona rubs because they don't have salt in them, yay.
Spray Pam on the pan and place the salmons flesh down on skillet, let sit for about 4 minutes then flip and cook for another few minutes, Reduce the heat to low  then finish with the lid on to make sure the fish is cooked throughout.
Now that all the cooking is essentially done, you can make your dips!
I melt two tablespoons (or more if you want more) of butter on the stove, bring the butter to a boil and keep boiling until the butter isn't white anymore now you have clarified butter,squeeze in some lemon juice and that is good to go.
I personally prefer a yogurt mix to the typical mayonnaise blend.
Yogurt mix
In a bowl, mix plain fat free yogurt, dijon mustard, lemon juice, salt and pepper to taste. It's important to use fresh ground salt and pepper because the stuff from the shaker will look weird. Just mix and enjoy...the best part is it's essentially fat free!

I hope you like it, it was a nice end to the day on the patio :)