Save to Pinterest A flavorful one-pan meal featuring tender salmon pieces, golden potatoes, and vibrant vegetables, perfect for stretching a smaller portion of salmon into a satisfying, balanced dish.
I first made this skillet after a busy day when I wanted a comforting dinner that didn't require lots of effort. Blending salmon with plentiful vegetables made it both hearty and light, and it quickly became a favorite in my weekly rotation.
Ingredients
- Salmon fillet: 150 g, skinless, cut into bite-sized pieces
- Baby potatoes: 300 g, quartered
- Red bell pepper: 1 small, diced
- Zucchini: 1 small, sliced
- Red onion: 1 small, thinly sliced
- Green beans: 100 g, trimmed and halved
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Smoked paprika: 1 tsp
- Dried thyme: ½ tsp
- Salt and freshly ground black pepper: to taste
- Lemon: 1, cut into wedges
- Fresh parsley: 2 tbsp, chopped
Instructions
- Boil potatoes:
- Bring a pot of salted water to a boil. Add the quartered potatoes and cook for 8–10 minutes until just tender. Drain and set aside.
- Sauté aromatics:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and bell pepper. Sauté for 3 minutes until softened.
- Add vegetables:
- Add zucchini and green beans. Cook for another 3 minutes.
- Crisp potatoes:
- Push the vegetables to the side of the skillet. Add the remaining oil and the drained potatoes. Cook for 5–6 minutes, turning occasionally, until potatoes are golden and crisp.
- Season:
- Stir in garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Add salmon:
- Gently fold in the salmon pieces, season with salt and pepper, and cover. Cook for 4–5 minutes, turning once, until salmon is just cooked through.
- Finish:
- Remove from heat. Squeeze lemon wedges over the skillet and sprinkle with fresh parsley.
- Serve:
- Serve immediately, garnished with extra lemon wedges if desired.
Save to Pinterest Gathering everyone around the table for this meal always sparks conversation. It's colorful and filling, perfect for sharing even when portions of salmon are limited.
Recipe Variations
Swap in sweet potatoes or carrots for extra sweetness and color. A handful of cherry tomatoes or spoonful of capers stirred in before adding the salmon give a pop of flavor.
Serving Suggestions
Pair this skillet with a crisp white wine, such as Sauvignon Blanc. Fresh bread on the side completes a satisfying meal.
Allergy and Nutrition Info
Contains fish (salmon). Each serving: 370 calories, 15 g fat, 40 g carbs, 20 g protein. Ensure labels for spices and oils are checked for allergens.
Save to Pinterest Enjoy this salmon potato skillet fresh from the pan for best texture. A squeeze of lemon just before serving adds a vibrant finish.
Recipe FAQs
- → How do I ensure the salmon stays tender?
Cook the salmon gently over medium heat and cover the skillet to retain moisture, preventing it from drying out.
- → Can I substitute the baby potatoes with another vegetable?
Yes, sweet potatoes or carrots can be used for a different texture and added color, adjusting cooking time as needed.
- → What is the best way to season the dish for extra flavor?
Adding smoked paprika, garlic, and thyme creates a fragrant base; a squeeze of fresh lemon and parsley finish the dish with brightness.
- → Is this dish suitable for a dairy-free diet?
Yes, it contains no dairy ingredients, making it appropriate for dairy-free preferences.
- → Can I add other vegetables to this skillet?
Certainly, cherry tomatoes or capers can be stirred in before adding the salmon for an extra burst of flavor.