Drizzle a cast iron skillet with 3 Tbsp olive oil, heat on stovetop over medium-high heat.
Once hot, add garlic, potatoes, carrots and onions. Salt and pepper lightly. Saute just until potatoes begin to turn a slight golden brown. Add wine to skillet. Cover with a lid. Turn heat to medium and cook until potatoes and carrots are tender.
Remove lid, arrange salmon atop. Salt and pepper, place lemons atop each slice of salmon.
Transfer skillet to oven. Bake for 17 minutes, then add peas and 1 Tbsp dill.
Cook 5-6 minutes more, or until the salmon flakes.
Whisk together 1 Tbsp olive oil, 1 Tbsp chopped dill and yogurt.
Garnish salmon with fresh dill. Serve with a dollop of yogurt.