Preheat the oven to 425 degrees. Finely chop rosemary. Slice the ribs partially out of the chard leafs and cut off the stem to make the leaf more bendable. Peel orange and thinly slice into large coins. Rinse salmon and pat dry. Sprinkle both sides with garlic powder, salt and pepper.
Grease the bottom of a baking dish large enough to hold the salmon fillets. Place each piece of fish in the middle of a chard leaf, add 1 tbsp of butter and a few of the orange slices to each. Wrap each chard leaf around the fish like you would wrap a gift and place seam-side down on the baking dish. Use another chard leaf if needed to make sure fish is completely wrapped. Repeat until all fillets are covered. Sprinkle the tops with sea salt and then place in the oven. Bake 15 to 17 minutes or until fish is cooked through.
Add water and potatoes to a medium sized pot. Bring water to a boil. Cook potatoes for 8 to 10 minutes until fork tender. Drain potatoes and rinse under cold water. Cut potatoes in half.
In a medium sized skillet, heat 1 tbsp of cooking oil, preferably vegetable oil, over medium-high heat. Once hot, add the potatoes, the finely chopped rosemary and season generously with salt and pepper. Saute potatoes until crispy, 5 to 6 minutes.
Remove salmon from oven and serve along side the rosemary potatoes. Divide between plates. Season with salt and pepper. Serve & Enjoy!