Save Pin A flavorful one-pan meal featuring tender salmon pieces, golden potatoes, and vibrant vegetables. This dish is perfect for stretching a smaller portion of salmon into a satisfying, balanced meal that is both vibrant and comforting.
I was looking for a way to make a single salmon fillet feed both myself and my partner, and this skillet was a hit. It brings together everything we love in a weeknight dinner: minimal effort and maximum flavor.
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: 1/2 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 quartered potatoes and cook for 8–10 minutes until just tender. Drain and set aside.
- Sauté Vegetables:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and bell pepper; sauté for 3 minutes until softened.
- Add Zucchini & Beans:
- Add zucchini and green beans; cook for another 3 minutes.
- Crisp Potatoes:
- Push 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 & Aromatics:
- Stir in garlic, smoked paprika, and thyme; cook for 1 minute until fragrant.
- Add Salmon:
- Gently fold in 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 skillet and sprinkle with fresh parsley. Serve immediately, garnished with extra lemon wedges if desired.
Save Pin When I made this for my family, my kids loved picking out their favorite veggies and squeezing extra lemon on their plates. It's a meal that gets everyone involved around the table.
Required Tools
Large skillet, pot for boiling potatoes, knife and cutting board, slotted spoon.
Allergen Information
Contains fish. Always check spice blends for hidden allergens if using packaged products.
Nutritional Information
Calories: 370, Total Fat: 15 g, Carbohydrates: 40 g, Protein: 20 g (per serving).
Save Pin This salmon skillet pairs beautifully with a crisp salad and white wine. Enjoy every bite straight from the pan for a cozy dinner.
Recipe FAQs
- → How do I prevent the potatoes from sticking to the skillet?
Ensure the skillet and oil are adequately heated before adding the potatoes. Stir occasionally to create a crisp golden crust without sticking.
- → Can I use other types of fish instead of salmon?
Yes, firm white fish like cod or halibut work well and hold their shape during skillet cooking.
- → What is the best way to cook the vegetables evenly?
Sauté the denser vegetables first, such as onions and peppers, before adding quicker-cooking items like zucchini and green beans to ensure even tenderness.
- → How can I add more color and nutrition to the dish?
Try mixing in sweet potatoes or carrots alongside the baby potatoes for extra vibrancy and nutrients.
- → What wine pairs best with this salmon and potato combination?
A crisp white wine like Sauvignon Blanc complements the dish’s flavors and balances the richness of salmon.