One-pan meal featuring salmon, golden potatoes, and fresh vegetables for a balanced, easy dinner.
# What You'll Need:
→ Fish
01 - 5.3 oz skinless salmon fillet, cut into bite-sized pieces
→ Vegetables & Starch
02 - 10.6 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 tbsp olive oil
08 - 2 cloves garlic, minced
09 - 1 tsp smoked paprika
10 - ½ tsp dried thyme
11 - Salt and freshly ground black pepper, to taste
12 - 1 lemon, cut into wedges
→ Garnish
13 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Bring a pot of salted water to a boil. Add quartered potatoes and cook for 8 to 10 minutes until just tender. Drain and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and diced bell pepper; cook for 3 minutes until softened.
03 - Add sliced zucchini and halved green beans to the skillet. Cook, stirring occasionally, for 3 minutes.
04 - Push vegetables to one side of the skillet. Add remaining olive oil and drained potatoes. Cook for 5 to 6 minutes, turning occasionally, until golden and crisp.
05 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until aromatic.
06 - Gently fold in salmon pieces. Season with salt and pepper. Cover and cook for 4 to 5 minutes, turning once, until salmon is just cooked through.
07 - Remove skillet from heat. Squeeze lemon wedges over the contents and sprinkle with fresh parsley.
08 - Serve immediately, garnished with extra lemon wedges if desired.
