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)
Preparation
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.
