Pecan Crusted Salmon

Ingredients

Serves 4
-3 to 4 small purple potatoes (or small red-skinned potatoes), sliced thinly
-4 4-ounce salmon fillets
-6 tablespoons olive oil, divided
-1 cup pecans, finely chopped
-1/2 teaspoon salt, plus additional for seasoning ramps and potatoes
-1/2 teaspoon pepper, plus additional for seasoning ramps and potatoes
-9 ounces baby spinach (or other green)

Directions 

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook 3 to 5 minutes, until just starting to brown. Stir, flipping potatoes onto other side, and season with salt and pepper. Continue to cook until tender and golden-brown.
Meanwhile, combine the pecans, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Brush salmon fillets with thin coating of oil, then press pecan mixture all over fillets. In a separate pan, heat another tablespoon of oil over medium heat. Cook the salmon in the pan, 5 to 6 minutes per side, until it is opaque and easily flakes in the middle. (If the pecans are darkening too early, you can finish the fish in a 400°F oven for about 5 minutes.) Remove the salmon from heat and set aside.
When the potatoes are tender, spoon them into a bowl and cover, then set aside while you finish the dish. Heat the last tablespoon of oil in pan, add spinach and sauté until just barely wilted, about two minutes.
Plate each serving of salmon with some potatoes and greens.

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