Use a mandolin to thinly slice the potatoes. Lay them on a piece of parchment paper and drizzle with olive oil and sprinkle with salt and pepper.
Lay the salmon on top of the potatoes and season with salt and pepper and a few chilli flakes. Lay the thinly sliced lemon and a sprig of dill over the salmon. Wrap in the parchment paper and bake in the oven for about 15-20 minutes or until the salmon reaches 145ºF or 62.8ºC.
Remove from the oven and use the Thermapen Professional thermometer to check that the temperature has reaches 62.8ºC. Add some fresh basil and dill. Serve straight from the parchment packet.