1 6-oz portion sockeye salmon, both sides patted dry, cut lengthwise into 3 pieces and seasoned with kosher salt

4 medium Yukon gold potatoes, peeled & sliced 1/4 inch thick

1/2 tsp smoked paprika 

3-4 stems fresh tarragon

2 scallions, sliced thinly on a diagonal

1/4 preserved lemon skin, sliced very thinly

Kosher salt and freshly cracked black pepper

     

Heat a large skillet set over medium heat and drizzle with olive oil. Add the potato slices and sprinkle paprika over all. Season with salt, agitate slices to coat in the oil and spice, then arrange flat to the pan. Cook potatoes for 5 minutes or until they turn translucent around the edges and burnished in places. Turn potatoes over and cook for 3-5 more minutes, rotating and moving as needed for even browning. Transfer the burnished potatoes to a serving platter. 

   

Add another drizzle of olive oil and place salmon pieces skin side down. Sear for 3 minutes or until the skin becomes crispy. Turn salmon over and sear just long enough to turn the flesh opaque.

        

Add the scallions, preserved lemon, and tarragon stems. Immediately transfer the salmon pieces to the platter, then drag the aromatics around in the pan oil. Spoon all onto the platter to top the salmon and potatoes. Season with freshly cracked black pepper and serve at once.