Save 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 flavorful salmon & potato skillet on a busy weeknight, hoping to create something nutritious that maximized just a modest piece of salmon. To my delight, it transformed into a complete meal with little fuss.
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 black pepper: To taste
- Lemon: 1, cut into wedges
- Fresh parsley: 2 tbsp, chopped (for garnish)
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.
- Start Vegetables:
- 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 More Veggies:
- 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.
- Add Aromatics:
- 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 & Serve:
- Remove from heat. Squeeze lemon wedges over the skillet and sprinkle with fresh parsley. Serve immediately, garnished with extra lemon wedges if desired.
Save The first time my family tasted this, my daughter grabbed extra potatoes while my husband reached for seconds on the salmon. It's become a weeknight favorite when we all crave something hearty yet fresh.
Required Tools
Large skillet with lid, pot for boiling potatoes, knife and cutting board, slotted spoon
Allergen Information
Contains fish (salmon). Ensure any spice blend is allergen-safe and check labels for gluten and dairy as needed.
Nutritional Information
Per serving: Calories 370, Fat 15 g, Carbohydrates 40 g, Protein 20 g
Save Serve this skillet hot with an extra squeeze of lemon for brightness. Pair with a simple salad or crusty bread if you wish.
Recipe Questions & Answers
- → How do I ensure salmon stays tender?
Cook the salmon gently over medium heat, covering the skillet to keep moisture, and avoid overcooking by checking for just opaque flakes.
- → Can I substitute other vegetables?
Yes, you can add cherry tomatoes, capers, or swap some potatoes for sweet potatoes or carrots for variety.
- → What’s the best way to achieve crispy potatoes?
Boil potatoes until just tender, then pan-fry in olive oil on medium heat, turning occasionally until golden and crisp.
- → Is this dish suitable for dairy-free diets?
Yes, this preparation contains no dairy and maintains rich flavors through spices and fresh ingredients.
- → How can I balance the flavors?
Use smoked paprika and thyme for warmth, garlic for aroma, and finish with lemon juice and fresh parsley for brightness.
- → What wine pairs well with this meal?
A crisp white wine like Sauvignon Blanc complements the flavors without overpowering the salmon or vegetables.