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 tried this skillet recipe when we wanted to prepare something healthy and filling with just a small amount of salmon for two people. Even my picky eater was surprised at how well all the flavors blended and how golden the potatoes turned out, making it a new weeknight favorite at home.
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 vegetables:
- 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 more 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.
- 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 and 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 This dish quickly became part of our regular meals, and it is always requested during family gatherings for its comforting flavors and vibrant colors.
Serving Suggestions
This skillet is delicious straight from the pan, but you can pair it with a simple green salad or a slice of crusty bread for an even more substantial meal.
Recipe Variations
Stir in a handful of cherry tomatoes or a spoonful of capers before adding the salmon. Substitute sweet potatoes or carrots for some of the potatoes for extra color and nutrition.
Storage and Leftovers
Leftover salmon & potato skillet can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.
Save Enjoy this nourishing one-pan dinner with a squeeze of lemon and fresh parsley on top. Its vibrant flavors make weeknight meals exciting again!
Recipe FAQs
- → How do I ensure the salmon stays tender?
Cook the salmon gently on medium heat, covered, and avoid overcooking. Turning once helps it cook evenly and retain moisture.
- → What type of potatoes work best?
Baby potatoes or small waxy potatoes hold their shape well and become nicely crisp when pan-fried.
- → Can I add other vegetables?
Yes, cherry tomatoes or capers can be added for extra flavor, and sweet potatoes or carrots work as colorful substitutes.
- → How should I season the dish?
A mix of garlic, smoked paprika, thyme, salt, and pepper complements the ingredients and brings warmth and depth.
- → What is the best way to serve it?
Serve hot, garnished with fresh parsley and lemon wedges to brighten the flavors.