Prep

• Season each salmon portion with a pinch of salt and a few grinds of pepper.
• Wrap each salmon portion with a piece of bacon.

Cook

• Put the potatoes in a pot and add 1 teaspoon of salt and cold water to cover the potatoes by 1”.
• Cook the potatoes over medium heat until tender, approximately 30 minutes. Drain and reserve 1/2 cup of cooking liquid. Put potatoes back into the same pot.
• Smash the potatoes with the back of a wooden spoon. Then use the spoon to beat in 4 tablespoons of butter and 2 tablespoons of olive oil.
• Once combined, beat in the reserved cooking liquid and herbs.
• Taste and adjust the seasoning with salt and pepper.
• Cover and reserve the potatoes.
• For the salmon, heat a nonstick skillet over medium high heat. Add the remaining 2 teaspoons of olive oil.
• When the oil starts to smoke add the wrapped salmon portions with the bacon seam side down.
• Cook each side for 2 minutes (for a total of 8 minutes).
• Add the remaining 2 teaspoons of butter to the pan and baste the portions with the melted butter for 20 seconds.
• Remove the portions from the pan and let them rest for 5 minutes.

Serve

• Place 1/4 cup of smashed potatoes in the center of a warmed plate.
• Place a salmon portion on top of the potatoes.
• Optional: Sprinkle diced sundried tomato over the top and drizzle with balsamic vinegar.