Olive oil
Salmon filet with skin on
½ cup bacon, cut into lardoons
¾ cup frozen green peas, thawed in cool water and drained
Few leaves of fresh mint
1 Tbsp. butter, room temperature

Put approximately 2 Tbsp. olive oil in a pan and heat over flame until you see a light shimmer. Put cut bacon in the pan and stir. Push aside to make enough room for the salmon. Pat salmon dry, sprinkle with salt, and place skin side down in a pan. Continue to stir the bacon, but don’t move the salmon. When the skin is crispy, turn over in the pan. When the bacon is crispy, spoon it out of the pan and drain on paper towels. Touch the salmon on the sides and squeeze it gently to check doneness. When the salmon is done, move to a paper towel to rest. Drain the oil and in the same pan, add your peas and butter. Just heat the peas. When hot and the butter is melted, tear the mint into it and stir in the bacon. Pour peas into a nice pile on a plate, top with salmon skin side up and garnish with more mint.