Sauteed Crispy Skinned Local King Salmon

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1 bunch large asparagus spears


12 to 15 purple potatoes, creamer size

2 bay leaves

4 tablespoons kosher salt + more for the salmon

4 to 6 large room temperature eggs

4 4 1/2-ounce salmon fillets, skin-on, pinbones removed

1 tablespoon chopped thyme

Black pepper, to taste

3 tablespoons vegetable or grapeseed oil

1/3 cup thin strips of roasted red bell pepper

1/2 cup brined capers, drained

1/2 cup thinly sliced center celery stalks and leaves

1/2 cup Preserved Lemon-Thyme Vinaigrette + more to drizzle (see recipe in article link at right)

1/2 cup micro arugula or mix of picked herbs

4 lemon wedges, for serving

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