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.
The first time I made this salmon & potato skillet, I was surprised by how far a modest piece of salmon could go when surrounded by crisp potatoes and colorful veggies. It quickly became a go-to option for busy nights when I needed dinner to be both satisfying and nourishing.
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
- Cook 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 onions and bell pepper:
- 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 zucchini and green beans:
- Add zucchini and green beans; cook for another 3 minutes.
- Crisp potatoes:
- Push the vegetables to the side of the skillet. Add 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 and serve:
- Remove from heat. Squeeze lemon wedges over skillet and sprinkle with fresh parsley. Serve immediately, garnished with extra lemon wedges if desired.
Save My family loves when I serve this with extra lemon wedges and a sprinkle of parsley at the table. It always gets compliments for the fresh flavor and vibrant colors.
Nutritional Information
Each serving has approximately 370 calories, 15 g total fat, 40 g carbohydrates, and 20 g protein—a well-balanced meal for two.
Allergen Information
Contains fish (salmon). The recipe is free from dairy and gluten but check product labels for hidden allergens, especially in spice blends.
Ways to Customize
You can stir in a handful of cherry tomatoes or capers before adding the salmon, or swap part of the potatoes for sweet potatoes or carrots for extra nutrition and color.
Save This skillet is at its best when served hot and fresh. Enjoy with your favorite crisp white wine for a special touch.
Recipe FAQ
- → What is the best way to cook the potatoes for this dish?
Boil quartered baby potatoes until just tender to ensure they crisp nicely when sautéed later in the skillet.
- → How can I tell when the salmon is cooked through?
Salmon is done when it turns opaque and flakes easily with a fork, usually after 4-5 minutes covered in the skillet.
- → Can I add other vegetables to this dish?
Yes, cherry tomatoes or capers can be stirred in before adding salmon for extra flavor and color.
- → What seasoning enhances the flavor of the salmon and vegetables?
A mix of smoked paprika, garlic, thyme, salt, and pepper offers a smoky, aromatic boost to the ingredients.
- → Is this dish suitable for special diets?
It is naturally dairy-free, gluten-free, and pescatarian-friendly, making it versatile for many eating preferences.