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1
Place 1/2 cup water in a 10-inch nonstick skillet.
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2
Arrange a layer of potato slices, slightly overlapping, on the bottom of the pan; sprinkle with 1/2 teaspoon of the thyme, a pinch of salt, and a grinding of black pepper; drizzle with 2 tablespoons of the olive oil.
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3
Repeat with the remaining potatoes, 1/2 teaspoon thyme, salt, pepper, and 2 tablespoons olive oil.
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4
Cover and cook over medium-high heat until sizzling.
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5
Reduce the heat to medium-low and cook, shaking the pan occasionally, until the potatoes are very tender, about 15 minutes.
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6
Uncover and let stand off the heat until slightly cooled.
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7
Meanwhile, preheat the oven to 500F.
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8
Lightly oil a large rimmed sheet pan.
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9
Arrange the fig leaves on the pan.
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10
If using smaller leaves, place 2 leaves, stem ends overlapping, together.
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11
Set pan aside.
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12
Prepare the fig salad: Using a sharp knife, carefully cut the figs into 1/2-inch-thick wedges.
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13
Cut each wedge across into 3 or more 1/2-inch pieces.
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14
Place them in a medium bowl.
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15
Add the red onion, lime juice, lime zest, a sprinkling of salt, and a grinding of black pepper; drizzle with the remaining 2 tablespoons olive oil.
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16
Gently fold to combine.
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17
Set aside at room temperature until ready to serve.
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18
Just before serving, carefully arrange a portion of the potatoes in a thick layer in the center of each fig leaveTop each layer of potatoes with a salmon fillet.
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19
(If not using fig leaves, spread the potatoes in a shallow baking dish and place the salmon on top.)
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20
Sprinkle the salmon with salt, a grinding of black pepper, and the remaining thyme leaves.
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21
Roast until the salmon is cooked through and the fig leaves are crisp and curled on the edges, 12 to 15 minutes, depending on the thickness of the salmon.
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22
Slide a wide spatula under each fig leaf and transfer the leaf, salmon, and potatoes to a dinner plate.
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23
Carefully arrange a spoonful of the fig salad on top of each piece of salmon.
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24
Garnish each serving with a sprig of fresh thyme.
