Peel and cube 4-5 medium potatoes.

Place cubes in a pot, cover with cold water, add a pinch of salt, and bring to a boil.

Simmer for 15-20 minutes until fork-tender.

Drain the potatoes and return them to the pot.

Warm 2-3 tablespoons of butter with 1/2 to 3/4 cup of milk or cream.

Mash the potatoes with the warm butter-milk mixture and 2 minced garlic cloves until smooth. Season with salt and pepper to taste.

Preheat your oven to 400°F (200°C).

Place a salmon fillet on a lightly oiled baking sheet or ovenproof dish.

Brush the salmon with 1-2 tablespoons of olive oil, drizzle with lemon juice, and season with salt, pepper, and chopped fresh herbs.

Bake for 12-15 minutes until the salmon flakes easily with a fork.

Remove from the oven and let it rest for a couple of minutes.

Spoon a generous portion of mashed potatoes onto each plate.

Place the salmon fillet alongside or on top of the mashed potatoes.

Garnish with a final drizzle of olive oil, a squeeze of lemon, and a sprinkle of fresh herbs.