Peel, wash and pat dry the potatoes, then cut them into thick ½ inch (1.25 cm) rounds, add them into a stock pot, fill with cold water to a little over the potatoes, season generously with sea salt and heat with a high heat

After 15 to 17 minutes and the potatoes are cooked al dente (you can always pierce them with a toothpick, if it easily goes in but with some resistance they are perfect), transfer the potatoes over a wire rack, reserve the water

Meanwhile, heat a nonstick fry pan with a medium-high heat

Pat dry the salmon with paper towels, cut into 2 evenly sized fillets, drizzle with1 tbsp extra virgin olive oil and rub all over, then season with sea salt & black pepper on both sides

Add the salmon fillets into the hot pan, cook for 3 to 4 minutes per side, depending on the thickness, then remove from the pan and set aside

Using the same pan, lower to a low-medium heat, add in 1 tbsp extra virgin olive oil and the 4 cloves of garlic thinly sliced, mix continuously, after 30 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in ⅓ cup white wine, simmer for 2 minutes to cook off the alcohol, then set aside, if your sauce is too thick, just add in some of the reserved salted water from the potatoes

Add the slices of potato into serving dishes, all in a single layer, season with sea salt if you like, add the salmon fillets over the potatoes, then drizzle with the garlic paprika sauce and top off with finely chopped fresh parsley, enjoy!