Prick potatoes all over with a fork.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until slightly tender, 4-6 minutes.

Carefully remove from microwave. Transfer potatoes to provided tray and evenly top with 2 tsp. olive oil.

Bake uncovered in hot oven, 10 minutes.

While potatoes bake, continue recipe.

Mince chives.

Coarsely chop parsley.

In a mixing bowl, combine parsley, panko, 1 tsp. olive oil, half the chives (reserve remaining for crema), and a pinch of salt and pepper. Set aside.

Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

After 10 minutes, carefully remove tray from oven. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Tray will be hot! Use caution.

Stir in peas and garlic salt until combined. Push vegetables to one side of tray and top with butter.

Place salmon in now-empty side of tray and evenly top with mayonnaise, then panko mixture, pressing gently to adhere. Tray will be hot! Use caution.

Bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 15-20 minutes.

While meal bakes, in another mixing bowl, combine creme fraiche, remaining chives, a pinch of salt, and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Set aside.

Carefully remove from oven.

To serve, top salmon with crema. Bon appétit!