Pecan Crusted Salmon With Sautéed Ramps And Purple Potatoes

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3 to four small purple 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

1 pound ramps, washed well, trimmed of their roots, and roughly chopped.

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