Directions

1. Preheat oven to 300 degrees. Bring medium pot of salted water to boil over high heat. Add potatoes and boil until tender, 20 minutes. Drain. When cool, peel potatoes and cut into pieces. Let air dry.
2. Season salmon with salt. Rub a baking dish with 1 tbsp oil. Arrange salmon, skin side down in dish and cover with aluminum foil. Roast until flesh flakes when slightly prodded, about 12 minutes. Remove skin
3. Melt half the butter in large pan over medium-high heat. Add asparagus and saute. Add vermouth and simmer until tender. Tanssfer asparagus to a bowl and let cool. Season with salt, creme fraiche and herbs.
4. Heat sauce pan to mediium-high heat and slick with remaining oil. Once hot, add potatoes and cook until brown. Flip potatoes, add remaining butter and cook until crisped. Season with salt and pepper.