Categories: Fish Main Dish
Ingredients
- 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)
Directions
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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.
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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.
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Cook’s Note: 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.