- 2 teaspoons extra-virgin olive oil
- 2 small red onions, quartered, leaving root ends intact
- Coarse salt and ground pepper
- 1 pound small potatoes, halved
- 1 1/2 cups low-sodium chicken broth
- 8 sprigs thyme
- 4 skinless salmon fillets (4 to 6 ounces each)
- In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth, and 4 sprigs thyme and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 20 minutes.
- Season each fillet with salt and pepper and top with 1 sprig thyme. Place salmon on top of potatoes. Cover and cook until salmon is opaque throughout, 7 to 9 minutes. Serve salmon with potatoes, onions, and cooking liquid.
Trim the roots of the onions, but don't cut them off entirely. Discard the papery skin, then cut into wedges. This way, the onions will stay intact while cooking.