Baked Asian BBQ Salmon

1: Slice the potatoes thinly and toss them with olive oil, salt, pepper, honey, and sesame seeds.

2: Air fry the potatoes at 375°F for about 10 minutes.

3: Prepare the dip by blending a whole can of chickpeas with liquid, sriracha, tahini, salt, pepper to taste, coconut aminos, and lime juice.

4: Pat the salmon dry and season with salt and pepper.

5: Combine ketchup, spicy brown mustard, coconut sugar, apple cider vinegar, grated ginger, onion powder, red pepper flakes, soy sauce, and sesame oil in a small saucepan.

6: Bring the sauce to a simmer, whisking for about 5 minutes, then remove from heat.

7: Pour the sauce over the salmon and bake at 425°F for about 5 minutes, depending on thickness.

8: After baking, baste the salmon with extra sauce before serving.