This very rich, but easy, deconstructed salad makes it a great weekday meal. The creme fraiche brings a wonderful tang to the dish, but you can substitute Greek yogurt if you wish.
1-1/2 lb. small waxy or red potatoes, scrubbed
2 Tablespoon olive oil
1–1-1/2 lb. piece skin-on salmon
1 Tablespoon TFO olive oil, plus more for drizzling
1/2 cup creme fraiche
2 Tablespoon chopped fresh chives and tarragon
Place potatoes in a medium saucepan and add cold water to cover by 1″. Season with salt. Bring to a boil, reduce heat, and simmer until tender. Drain and let cool slightly,halve potatoes. Toss with oil and season with salt.
Salmon & Assembly:
Preheat oven to 400° F. Place salmon, skin side down, on a rimmed baking sheet lined with parchment paper. Rub with 1 Tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center or more well done, according to your taste), 10-15 minutes. Break up the salmon into pieces, removing the skin if desired.
Whisk creme fraiche and chopped herbs together in a small bowl. Season with salt.
Spread the creme on plates and top with salmon and potatoes. Drizzle with oil.