Heat any neutral flavored oil in a medium sauté pan until smoking. Use just enough oil to coat the entire bottom of the pan.
Quickly, but carefully place the salmon filet potato side down in the hot pan.
Reduce heat to very low and let cook until the edges of the potato begin to brown nicely, approximately four minutes.
Carefully work a metal spatula under the potato and turn the salmon filets over. Cook another 4-6 minutes on medium-low heat or until done.
TO FINISH
On a warm plate, ladle two ounces of Hollandaise in a circle in the center of the plate.
Spoon the blanched spring vegetables on top of the sauce.
Place the cooked salmon filet on top of the vegetables.
Garnish with a fresh chervil sprig. Enjoy!