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Cook potato in boiling water till tender, drain and mash or pass through a ricer.
Heat the cream, pour over potato, add the butter and beat in to the potatoes, mixing till smooth; season with salt and pepper.
Heat half the olive oil in a small frying pan, add the onion, bacon and chopped rosemary, sauté over a medium heat for 2 minutes. Set aside.
Push rosemary stalks through the salmon and season salmon with salt and pepper.
Re-heat the small pan and drizzle with remaining oil, carefully add the salmon skin side down and cook for 2 minutes over a high heat to crisp the skin. Turn over and cook for a further minute.
Bring a large pan of salted water to the boil; add the asparagus and beans cooking till al dente - approximately 1 minute.
Place the mash in the middle of the plate. Place salmon on top, spoon over the sautéed bacon and serve with the beans and asparagus on the side.
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