1
Preheat the oven to 375°F.
2
Place the onions in a heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over the onions to pickle and cool to room temperature.
3
Toss the potatoes with 2 tablespoons oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with thyme and parsley.
4
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet over medium heat with the remaining 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
5
Return the skillet to medium heat and add the bacon. Cook, turning once, until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate. When cool, crumble or finely dice.
6
Pour all but 1 tablespoon of bacon fat out of the skillet and return to medium-low heat with the leeks. Season with salt and cook, stirring, until softened, 5-7 minutes.
7
Add the potatoes and bacon to the skillet with the leeks and toss to combine, off of the heat.
8
To make the chive crema, blend the chives, garlic, salt, milk and lemon juice in a blender or with an immersion blender. Place the sour cream in a mixing bowl and fold the chive mixture into the sour cream to combine fully (do not blend the sour cream or it will turn to liquid).
9
To serve, divide the salmon between plates. Top with leeks and potatoes, pickled red onions and chive crema. Serve with lemon wedges on the side.