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Preheat oven to 275 degrees. Whisk ⅓ cup olive oil, harissa and garlic in a medium bowl. Season salmon on all sides with sea salt and place in a baking dish. Pour harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
While fish is cooking, add kale to a bowl with lemon juice, a tablespoon of olive oil and sea salt. Massage kale until it softens. Cut ramps in half, separating the bottom white part from the top leaves. Heat ½ tablespoon olive oil in a skillet. Add white part of ramps and sauté until tender; then add leaves and continue to sauté until wilted.
Serve salmon with kale and ramps.