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 discovered this dish on a busy weeknight when I only had a small fillet of salmon left. Pairing it with lots of potatoes and veggies let me create a hearty, colorful skillet meal that quickly became a go-to in my kitchen.
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 Onions and Peppers:
- 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, and 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.
- Add 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 Everyone in my family enjoys the crispy potatoes and mellow salmon, and it always sparks conversation about stretching our ingredients to make something flavorful for everyone.
Required Tools
Large skillet with lid, pot for boiling potatoes, knife and cutting board, slotted spoon
Allergen Information
Contains fish (salmon). Verify labels for any packaged spices if allergies are a concern.
Nutritional Information (per serving)
Calories: 370, Total Fat: 15 g, Carbohydrates: 40 g, Protein: 20 g
Pin It This skillet is best served hot and fresh. Add a squeeze of lemon just before eating for a bright finish.