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 made this skillet recipe when we had just a small piece of salmon left in the fridge. Combining it with potatoes and some colorful veggies was a clever way to create a meal that felt hearty and special without making a trip to the store.
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 the 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 aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and bell pepper; sauté for 3 minutes until softened.
- Add more vegetables:
- Add zucchini and green beans; cook for another 3 minutes.
- Brown the 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 and stir:
- 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.
Save My family loves gathering around the kitchen when the aroma of sautéing veggies and roasted potatoes fills the house. This dish is especially popular on busy weeknights when everyone wants something wholesome but not fussy.
Serving Suggestions
Enjoy this skillet as a main dish with crusty bread or a simple green salad. Leftovers work well for lunch the next day.
Ingredient Swaps
Swap baby potatoes for sweet potatoes or carrots to vary the color and flavors. If you don&t have green beans, snap peas or asparagus slices work nicely.
Nutrition Information
Each serving provides approximately 370 calories, 15 g total fat, 40 g carbohydrates, and 20 g protein, making it a balanced meal suitable for pescatarians and dairy-free diets.
Save This salmon potato skillet proves you can enjoy a hearty, tasty meal with just one pan and a handful of fresh ingredients.
Recipe Guide
- → How do I ensure the potatoes are crispy?
Parboil the quartered baby potatoes until just tender, then sauté them in olive oil over medium heat, turning occasionally to develop a golden crust.
- → Can I use another fish instead of salmon?
Yes, firm, skinless fish pieces like cod or trout can be substituted, adjusting cooking times to ensure tenderness.
- → What vegetables work best in this skillet?
Bell pepper, zucchini, green beans, and red onion provide a colorful and fresh mix, but feel free to add cherry tomatoes or substitute with carrots or sweet potatoes for variety.
- → How is the dish seasoned?
Seasoning includes garlic, smoked paprika, dried thyme, salt, and pepper, complemented by lemon wedges and fresh parsley for a bright finish.
- → Is this suitable for dairy-free diets?
Yes, this dish contains no dairy ingredients and uses olive oil for cooking, making it suitable for dairy-free preferences.