In a large shallow pan, put enough water to fill to 2". Season top and bottom of fresh salmon fillet with salt and pepper. Place potato chips one by one into water to hydrate. Once soft and flexible, place enough chips to cover the top of the salmon fillet. Heat olive oil in a nonstick pan on medium heat. Sear salmon potato side down in pan until potatoes are golden brown and crispy. Serve with Buffalo Cauliflower & Buttered Rainbow Carrots. Chef's Tip: slow roasting is better, be sure not to have pan too hot.