Save to Pinterest 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.
One night when our salmon supply was running low, this skillet came to my rescue. Pairing odds-and-ends of vegetables and potatoes created a dish that felt special, even though it was made from pantry and fridge basics.
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 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.
- Crisp potatoes:
- Push vegetables to the side of the skillet. Add remaining oil and drained potatoes. Cook for 5–6 minutes, turning occasionally, until potatoes are golden and crisp.
- Add seasonings:
- Stir in garlic, smoked paprika, and thyme; cook for 1 minute until fragrant.
- Cook salmon:
- Gently fold in 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 to Pinterest This skillet has become a favorite for impromptu Sunday dinners. Everyone gathers as the lemon and garlic aromas fill the kitchen, and it is always the first pan emptied at our table.
Serving Suggestions
Enjoy with a simple side salad or crusty bread. The skillet pairs well with crisp white wine such as Sauvignon Blanc for a light, refreshing touch.
Ingredient Swaps
Try sweet potatoes, carrots, or even cherry tomatoes for new flavors and colors. Capers add a lovely tang for variety.
Allergen and Nutrition Information
Contains fish. This recipe is nut-free and dairy-free, and can be made gluten-free. Per serving: 370 calories, 15 g total fat, 40 g carbohydrates, 20 g protein.
Save to Pinterest This salmon and potato skillet brings inviting color and fresh flavors to your table, all with minimal fuss. Enjoy making it your favorite easy weeknight dinner.
Common Recipe Questions
- → How do I cook the potatoes to get them tender yet crisp?
First, boil the quartered potatoes until just tender, then drain and add them to the skillet to crisp in olive oil by turning occasionally for a golden crust.
- → Can I use skin-on salmon pieces instead?
Yes, but cooking times might vary slightly. Skin-on pieces can add extra flavor and help hold the fish together during cooking.
- → What vegetables work well alongside salmon in this skillet?
Bell pepper, zucchini, green beans, and red onion provide color and texture, but you can add cherry tomatoes or swap potatoes with sweet potatoes for variation.
- → How do the seasonings complement the dish?
Garlic, smoked paprika, and thyme add aromatic warmth and depth, balancing the richness of salmon and earthiness of potatoes.
- → Is this dish suitable for a dairy-free diet?
Yes, this meal uses olive oil and fresh herbs without any dairy ingredients, making it suitable for dairy-free eating preferences.