Boil and peel the potatoes, cut into large cubes not. Add chopped herbs. Warm the oven to a high temperature - 250 C and warmed skillet over high heat. Sprinkle salmon fillets with pepper and salt, pouring olive oil (blurred by hand to evenly seasoned). Place the fish in the pan, as the country with the skin on top. Baked in the pan (it does not put fat) for about 3-4 minutes, until a light tan on the bottom of the fillet. Do not fry the top and place in the oven, but this time with the skin side down, reducing the less the temperature of the oven and baked fish about 4-5 minutes for thin fillets, or 6-7 minutes if the fillet is 6-7 cm thick - the inside of the fillet should remain alangle - not quite cooked. Once removed the fish from the oven, it continues to cook, wait a moment, then the skin is removed, chopped to pieces and in each potato salad bowl placed several pieces of fish. Season with pre-broken in a jar sauce of lemon juice, olive oil and garlic (or Serve the sauce separately in a gravy-boat - each to put on taste).