Slice peeled potatoes lengthwise very thin on a mandoline. Place in water and weight down potatoes using a plate to stop them from turning brown. Refrigerate overnight.
Remove potatoes from water and shake off excess water.
Whisk egg yolks. Place a sliced potato on top of a sheet of film wrap. Brush the edge of the potato lengthwise with egg yolk then add another slice of potato and repeat.
Season salmon portion with salt and black pepper then place on top of potatoes in the center. Slowly wrap over one side of potato over salmon then continue to wrap salmon completely in the potato blanket. Refrigerate wrapped tightly for an hour before service.
Melt butter in sauté pan over medium high heat. Add onions, zucchini, and yellow squash. Season with salt, pepper, and fresh parsley. Cook for 2-3 minutes then reserve warm for plating.
Warm butter flavored oil in sauté pan over medium heat.
Place salmon seam side down in the oil. Cook for 3-4 minutes then flip and cook and additional 3-4 minutes until golden brown.
Whisk dill into warm hollandaise sauce.
Put a nest of cooked squash and onion in center of the plate. Place salmon on top of squash then ladle hollandaise over the top of the salmon and serve.
