Pin it 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 created this skillet when I wanted a nourishing dinner that only used a small piece of salmon. It quickly became a favorite for busy weeknights, especially since everything cooks up together with minimal effort.
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 of olive oil in a large skillet over medium heat. Add the onions and bell pepper. Sauté for 3 minutes until softened.
- Add zucchini and beans:
- Add zucchini and green beans. Cook for another 3 minutes.
- Brown 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.
- Season and aromatics:
- 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.
- 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.
Pin it My family loves gathering at the table for this skillet dinner, especially when everyone gets to squeeze extra lemon over their own plate. It always disappears quickly!
Serving Suggestions
Pair with a crisp green salad or serve alongside crusty bread for a heartier meal.
Ingredient Variations
Try cherry tomatoes or capers for added depth, or switch potatoes for sweet potatoes and carrots for more color and nutrition.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent overcooking the salmon.
Pin it This salmon and potato skillet is a perfect meal for busy nights. Enjoy every flavorful bite at your table!
Recipe FAQs
- → How do I ensure the salmon stays tender?
Cook the salmon gently over medium heat and cover the skillet to retain moisture. Avoid overcooking by turning once and removing when just cooked through.
- → Can I substitute the baby potatoes with other starches?
Yes, sweet potatoes or carrots work well for added color and nutrition while maintaining the dish's texture balance.
- → What vegetables pair best with this skillet?
Red bell peppers, zucchini, green beans, and onions add great color, texture, and freshness to complement the salmon and potatoes.
- → How can I add more flavor to the dish?
Stir in a handful of cherry tomatoes or a spoonful of capers before adding the salmon to introduce extra zest and depth.
- → What oil is recommended for cooking this meal?
Olive oil is ideal for its flavor and healthy fats, enhancing the aromatic garlic, smoked paprika, and thyme seasoning.