We almost always have rice with salmon or a salad, but the potatoes mostly cooked to a golden crispy brown before the salmon is added to the sheet pan totally works. Use “skin on” salmon.
If you like crispy onions cut them in smaller pieces and if you prefer less caramelized, cut the onion in quarters only.
Remove from oven, remove skin from the salmon with a sharp paring knife. Serve on the baking sheet if you wish. Garnish with chives and/or cilantro.