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.
This skillet has saved many busy weeknights for my family. It always delivers great taste and nutrition in under an hour, and everyone enjoys building their bite with lemon wedges.
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
- Prepare 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 the aromatics:
- 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 remaining vegetables:
- Add zucchini and green beans. Cook for another 3 minutes.
- Golden the 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 cook aromatics:
- Stir in garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Add the 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 This dish is a family favorite on Fridays because it's easy to adapt for extra veggies and everyone gets involved in prepping the ingredients together.
Serving Suggestions
Serve the skillet directly at the table with extra lemon wedges and a light salad for a refreshing side.
Ingredient Variations
Try substituting sweet potatoes or carrots for part of the potatoes, or add cherry tomatoes or capers for bursts of flavor.
Wine Pairing
This salmon & potato skillet pairs well with a crisp white wine, such as Sauvignon Blanc, for a balanced meal.
Save This meal brings everyone together at the table, and leftovers reheat beautifully for lunch the next day.
Recipe FAQs
- → How do I ensure the salmon stays moist while cooking?
Cook the salmon gently covered in the skillet and avoid overcooking by turning once when opaque throughout but still tender inside.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or carrots can add color and a slightly different texture while maintaining balance.
- → What is the best way to get crispy potatoes in the skillet?
Drain boiled potatoes well, then sauté them in hot olive oil, turning occasionally until golden and crisp.
- → How do the aromatics enhance the dish?
Garlic, smoked paprika, and thyme infuse the vegetables and salmon with savory and smoky notes, enriching each bite.
- → What beverage pairs well with this skillet dish?
A crisp white wine like Sauvignon Blanc complements the fresh flavors and tender textures nicely.