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.
The first time I made this skillet for dinner, I was surprised at how a little salmon could go so far. The brightly colored veggies make it beautiful on the table and the lemony finish brings out all the flavors.
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 pepper:
- 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.
- 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.
- Add 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 has become a staple for busy weeknights in our house. My kids especially love picking out the crispy potatoes and helping sprinkle the parsley.
Variations
Try substituting sweet potatoes or carrots for part of the potatoes for extra color and nutrients. Adding cherry tomatoes or capers just before the salmon gives a whole new flavor dimension.
Serving Suggestions
This salmon skillet pairs well with a crisp white wine, such as Sauvignon Blanc, or a side of crusty bread. For a lighter meal, serve over mixed greens.
Nutrition Facts
Each serving provides about 370 calories, 15 g fat, 40 g carbohydrates, and 20 g protein.
Save This colorful skillet is perfect for a speedy dinner and makes great leftovers too. Enjoy every bite!