# What You Need:
→ Fish
01 - 5.3 oz skinless salmon fillet, cut into bite-sized pieces
→ Vegetables & Starch
02 - 10.6 oz baby potatoes, quartered
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, sliced
05 - 1 small red onion, thinly sliced
06 - 3.5 oz green beans, trimmed and halved
→ Aromatics & Seasoning
07 - 2 tbsp olive oil
08 - 2 cloves garlic, minced
09 - 1 tsp smoked paprika
10 - ½ tsp dried thyme
11 - Salt and freshly ground black pepper, to taste
12 - 1 lemon, cut into wedges
→ Garnish
13 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Bring a pot of salted water to a boil. Add quartered potatoes and cook for 8 to 10 minutes until just tender. Drain and reserve.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions and diced bell pepper, sauté for 3 minutes until softened.
03 - Incorporate sliced zucchini and halved green beans into the skillet and cook for an additional 3 minutes.
04 - Push vegetables aside, add remaining olive oil and reserved potatoes. Cook for 5 to 6 minutes, turning occasionally, until potatoes develop a golden, crisp exterior.
05 - Stir in minced garlic, smoked paprika, and dried thyme; cook for 1 minute until fragrant.
06 - Gently fold salmon pieces into the skillet, season with salt and black pepper. Cover and cook for 4 to 5 minutes, turning once, until salmon is just cooked through.
07 - Remove from heat. Squeeze lemon wedges over the dish and sprinkle freshly chopped parsley on top.
08 - Serve immediately, optionally garnished with extra lemon wedges.
