Instructions

1. Start by preheating the oven to 400F. Then halve your fingerling potatoes in lengthwise. Mince your rosemary. Toss the potatoes in olive oil until evenly coated, toss in rosemary, salt, and pepper. Spread out on the sheet pan and roast for 25-30 minutes, until crispy.
2. While your potatoes roast remove your fish from the fridge. If it’s not cut into filets, cut it into 2 6 to 8-ounce pieces. Take tweezers and remove the pin bones. Salt your salmon and set it aside.
3. Mince your shallot and your garlic. Heat a small sauce pot over medium heat. Melt 1 tablespoon of butter and add the minced garlic and shallot. Cook, stirring occasionally until tender and translucent. Deglaze with 1/4 cup white wine. Simmer until almost fully reduced. Remove the pot from the heat and whisk in 3 tablespoons butter, a little bit at a time, until fully incorporated and creamy. Taste, add salt to taste. Set aside, but keep warm.
4. Heat a large skillet over medium-high heat. Put down a little oil. Once hot, out the salmon, skin side down in the skillet. Cook until edges are lightly browned and the flesh is light pink, use a spatula to flip over. Cook skin side up for another 3-4 minutes (longer if it’s thick) until the internal temperature is about 135F. I like my salmon medium (not well done). 
5. Remove from the skillet, and let the salmon rest for 3 minutes. The potatoes should be about finished now. Serve your potatoes alongside your salmon and top with beurre blanc.