In large non-stick skillet, toast pecans over medium heat until fragrant and crisp—about 10 minutes. Remove to cutting board, cool and finely chop half the pecans.
Heat oil in same skillet over medium-high heat; add potatoes and cook, covered, 10 minutes, turning occasionally. Add onion, green pepper, thyme and ¼ teaspoon each salt and black pepper; cook, covered, stirring occasionally until potatoes are tender—8 to 10 minutes. Remove vegetables from skillet and keep warm; maintain medium-high heat.
Sprinkle remaining salt and pepper on salmon. Place salmon pieces, skin side down, in skillet. Cover and cook 6 minutes. Turn salmon over, reduce heat to medium, cover and cook until done—6 – 10 minutes longer, depending on thickness of fish. To serve, stir the chopped and whole pecans into the potato mixture and divide among serving plates. Cut each piece of salmon in half; with a spatula, remove the four salmon pieces from skin and place each atop hash.
Nutrition information per serving: calories: 474; protein: 28g; carbohydrate: 44g; saturated fat: 2g; monounsaturated fat: 10g; polyunsaturated fat: 7g; cholesterol: 62 mg; fiber: 5g; sodium: 329mg.