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)
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 their 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 a 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 the pan, add spinach, and sauté until just barely wilted, about 2 minutes.
Plate each serving of salmon with some potatoes and greens.
This recipe has been edited — originally published April 2008.