Preheat your oven to 425°F (220°C).

In a medium pot, boil salted water and add your fingerling potatoes. Cook for about 10 minutes until tender. Drain and set aside.

Pat the salmon dry, then season with kosher salt and black pepper.

In a mixing bowl, combine shallots, minced garlic, shaved fennel, olive oil, salt, and pepper until evenly coated. Spread over the salmon.

Roast the salmon for about 15 to 17 minutes, until the internal temperature reaches 125°F (52°C). Let rest for 5 minutes.

Toss the reserved fennel mixture with the cooked potatoes, season and roast for an additional 25 minutes until golden and crispy.

In a food processor, blend olives, capers, lemon juice, orange juice, white wine vinegar, and fresh herbs until slightly chunky.

Serve the salmon topped with olive relish alongside roasted potatoes.