Sockeye Salmon with Preserved Lemon and Carmelized Onion

Used an onion and a zucchini (along with...........more salad!) from our CSA bag.  I keep forgetting to start eating these beans.
The best salmon dish I've ever made.

To start, I've got a jar of preserved lemons that I keep in the fridge.  I make these about once every 3 months.  If you've never made them, they are very easy.  Feel free to email me if you wish to make a jar.  You use the peels, and discard the insides of the lemon.

I took the biggest onion that I had received and thinly sliced it up.  That gets sauteed with a bit of olive oil and salt until translucent.  On top of the onions goes the salmon, which I drizzled with olive oil (this was a lemon-infused extra virgin) and seasoned with salt and pepper.
On top of the salmon goes the thin slices of 1 rinsed preserved lemon.  I covered this, and cooked over medium heat until done.  Maybe about 8 minutes for the filets I had.   I wish I kept an accurate time because I decided to make croutons for the salad, so while those were in the oven baking, I let the fish sit off the heat, covered in the pan.  You can probably see those yummy croutons in the salad, and the zucchini sitting next to the fish.   The fish was finished with a topping of sour cream mixed with some lemon juice, salt, and dill.