3 medium red potatoes, peeled and cubed
1 large onion, diced
1 tablespoon butter
1 teaspoon salt
Rub the potatoes and onion through the aluminum foil lined pan or dish; keep the foil to the edges to keep them from burning.
Place the butter in shallow pan (about 3 inches from the center of the fish) and coat each piece of potato and onion into a 3⁄ 4 inch thick layer.
Then spread the onions over the butter layer, use your hands to keep the onions from burning. Season with salt, and top the fish with cherries. Sprinkle with parsley and place on a plate.
Bake at 375 degrees for 25 minutes, or until salmon turns pink.
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