Save A flavorful one-pan meal featuring tender salmon pieces, golden potatoes, and vibrant vegetables. This dish is perfect for stretching a small portion of salmon into a satisfying, balanced meal.
I first made this skillet on a weeknight when I only had a little salmon left and a handful of veggies. The result was a fresh, colorful meal that felt both comforting and light, and it quickly became a regular in our rotation.
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
- Prep Potatoes:
- Bring a pot of salted water to a boil. Add quartered potatoes and cook for 8–10 minutes until just tender. Drain and set aside.
- Sauté Aromatics:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions and bell pepper and sauté for 3 minutes until softened.
- Add Vegetables:
- Add zucchini and green beans. Cook 3 minutes more.
- Crisp Potatoes:
- Push vegetables to the side. Add remaining oil and drained potatoes. Cook for 5–6 minutes, turning, until golden and crisp.
- Add Flavorings:
- Stir in garlic, smoked paprika, and thyme. Cook 1 minute until fragrant.
- Cook Salmon:
- Gently fold in salmon. Season with salt and pepper and cover. Cook 4–5 minutes, turning once, until just cooked through.
- Finish:
- Remove from heat. Squeeze lemon wedges over and sprinkle with parsley.
- Serve:
- Serve immediately, garnished with extra lemon wedges if desired.
Pin it This dish brought our family together after a hectic day. My kids love spotting all the vegetables, and squeezing their own lemon over the top makes dinnertime more fun.
Substitutions & Variations
Swap sweet potatoes or carrots for part of the potatoes if desired. Stir in cherry tomatoes or capers for extra flavor right before adding the salmon.
Serving Suggestions
Pair with a crisp salad and a glass of white wine for a fuller meal. Crusty bread works wonderfully to soak up any pan juices.
Nutrition Information
Per serving: Calories: 370. Total Fat: 15 g. Carbohydrates: 40 g. Protein: 20 g.
Pin it This salmon skillet is bright, filling, and easy enough for busy weeknights. Try doubling the recipe for meal prep or guests.