Salmon Fillet Baked In Fig Leaves With Garlicky Potatoes

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2 1/2 pounds medium Yukon Gold potatoes

3 tablespoons extra-virgin olive oil, plus more for brushing

15 fig leaves or 6 large Swiss chard leaves, ribs removed

Salt and freshly ground pepper

One 2 1/2-pound center-cut piece of salmon fillet, skinned

1/4 cup chopped parsley

1 large garlic clove, minced

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