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.
The first time I made this skillet was on a weeknight when I wanted to make use of a small salmon fillet, but still create a hearty dinner. It quickly turned into a household favorite for its versatility and simplicity.
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 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, cooking for another 3 minutes.
- Crisp Potatoes:
- Push the vegetables to the side. Add remaining oil and the drained potatoes. Cook for 5–6 minutes, turning occasionally, until potatoes are golden and crisp.
- Add Seasoning:
- Stir in garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Cook 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.
- Garnish & Serve:
- Remove from heat. Squeeze lemon wedges over the skillet and sprinkle with parsley. Serve immediately, garnished with extra lemon wedges if desired.
Save to Pinterest This skillet dinner often brings everyone to the table, sparking lively conversation about creative ways to use leftovers or which vegetable mix works best. It's a meal that always leads to requests for seconds!
Required Tools
Large skillet with lid, pot for boiling potatoes, knife and cutting board, slotted spoon
Nutritional Information (per serving)
Calories: 370. Total Fat: 15 g. Carbohydrates: 40 g. Protein: 20 g.
Notes
For added flavor, stir in cherry tomatoes or capers before adding the salmon. You can also use sweet potatoes or carrots instead of some potatoes for extra color and nutrition. Pairs well with white wine.
Save to Pinterest Enjoy this skillet hot, topped with vibrant fresh herbs and an extra squeeze of lemon. Perfect for busy weeknights or when you want a simple, nourishing meal.
Ask About This Recipe
- → How do I ensure the salmon stays tender when cooking?
Gently fold the salmon into the skillet and cook it covered for a few minutes, turning once to avoid overcooking and maintain its tenderness.
- → Can I substitute other vegetables in this dish?
Yes, vegetables like cherry tomatoes or carrots can be added or swapped to introduce more color and flavor diversity.
- → What is the best way to cook the potatoes before skillet cooking?
Boiling quartered baby potatoes until just tender ensures they crisp nicely when added to the skillet later.
- → How does smoked paprika affect the flavor profile?
Smoked paprika adds a subtle smoky depth and warmth that complements the salmon and vegetables beautifully.
- → What garnishes enhance this skillet dish?
Fresh parsley and lemon wedges provide brightness and a fresh finish that elevate the overall flavor.