Reviews Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
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Gallery Salmon with Potatoes and Red Onions Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes If you don’t have a lid large enough to cover your skillet, use a large piece of foil. 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.
Gallery Salmon with Potatoes and Red Onions
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Salmon with Potatoes and Red Onions
Salmon with Potatoes and Red Onions
Salmon with Potatoes and Red Onions
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
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
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.
Cook’s Notes If you don’t have a lid large enough to cover your skillet, use a large piece of foil. 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.
Cook’s Notes
If you don’t have a lid large enough to cover your skillet, use a large piece of foil. 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.
Reviews
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
19 Ratings 5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
19 Ratings 5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
19 Ratings 5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 11 3 star values: 3 2 star values: 2 1 star values: 0
All Reviews for Salmon with Potatoes and Red Onions
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salmon with Potatoes and Red Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
