Cut new potatoes in half lengthwise and parboil for about 10 minutes. In a wide roasting pan, heat a little olive oil and toss in the potatoes, coating all over.
Season with sea salt and freshly ground black pepper and roast in a 180°C oven for 20 minutes, turning from time to time. Scatter over smoked bacon lardons
and continue roasting for another 10 minutes. Push the potatoes and bacon to the sides of the pan and nestle salmon fillets in the centre, brushing with oil,
season with salt and black pepper and cook for 15-20 minutes more, until the salmon is just cooked. Meanwhile boil frozen peas for 2-3 minutes, then drain.
When the fish is cooked, place onto hot plates, stir the peas and chopped spring onions into the potatoes and bacon, drizzled with a splash of white wine vinegar
and serve alongside the salmon.