Place the salmon in a glass dish and sprinkle with a tablespoon of olive oil.
Season with salt.
In a frying pan, sauté the potatoes in olive oil and season with salt.
Cook the salmon and the asparagus in a pan for about 2 minutes over medium heat, until the salmon becomes golden on both sides and the asparagus are crisp.
Serve by layering potatoes, then asparagus and salmon, and topping them with hollandaise sauce.