# Components:
→ Fish
01 - 5.3 oz salmon fillet, skinless, cut into bite-sized pieces
→ Vegetables & Starch
02 - 10.5 oz baby potatoes, quartered
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, sliced
05 - 1 small red onion, thinly sliced
06 - 3.5 oz green beans, trimmed and halved
→ Aromatics & Seasoning
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
12 - 1 lemon, cut into wedges
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Bring a pot of salted water to a boil. Add the quartered potatoes and cook for 8 to 10 minutes until just tender. Drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and diced red bell pepper; sauté for 3 minutes until softened.
03 - Add sliced zucchini and halved green beans to the skillet. Cook for an additional 3 minutes, stirring occasionally.
04 - Push the vegetables to one side of the skillet. Pour in the remaining tablespoon of olive oil and add the drained potatoes. Cook for 5 to 6 minutes, turning occasionally, until the potatoes develop a golden, crisp exterior.
05 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
06 - Gently fold the salmon pieces into the skillet. Season with salt and pepper, then cover. Cook for 4 to 5 minutes, turning once, until the salmon is just cooked through.
07 - Remove the skillet from heat. Squeeze fresh lemon wedges over the dish and sprinkle with chopped parsley. Serve immediately, with extra lemon wedges if desired.
