- 1 1/2 pound small waxy potatoes, scrubbed
- Kosher salt
- 2 tablespoons olive oil
- 1 1 1/2-pound piece skin-on salmon
- 1 tablespoon olive oil, plus more for drizzling
- Kosher salt
- 1/2 cup crème fraîche
- 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
- 2 radishes, trimmed, thinly sliced
- 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, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
- Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
- Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
- Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.