Save A flavorful one-pan meal featuring tender salmon pieces, golden potatoes, and vibrant vegetables. This dish is perfect for stretching a smaller portion of salmon into a satisfying, balanced meal, making it ideal for busy weeknights or when you want something comforting and nutritious.
I remember making this salmon & potato skillet when our family needed a nourishing dinner with only a little salmon left in the fridge. The colorful veggies and crisp potatoes always draw everyone to the table and create a vibrant atmosphere.
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
- Cook 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 and sauté for 3 minutes until softened.
- Add more vegetables:
- Add zucchini and green beans into the skillet and cook for another 3 minutes.
- Crisp 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:
- Stir in garlic, smoked paprika, and thyme and cook for 1 minute until fragrant.
- Cook 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:
- Remove from heat. Squeeze lemon wedges over the skillet and sprinkle with fresh parsley.
- Serve:
- Serve immediately, garnished with extra lemon wedges if desired.
Save This skillet is often the centerpiece of a casual family dinner. My kids love helping to sprinkle fresh parsley and squeeze extra lemon wedges over the top right before serving.
Serving Suggestions
Pairs beautifully with a crisp white wine like Sauvignon Blanc, or serve with extra lemon wedges for more brightness.
Ingredient Variations
Try swapping in sweet potatoes or carrots for part of the potatoes, or add a handful of cherry tomatoes or capers for a tangy twist.
Nutritional Information
Each serving provides about 370 calories, 15 g fat, 40 g carbohydrates, and 20 g protein, making this a balanced meal for pescatarians or anyone seeking a hearty dinner.
Save Enjoy this easy skillet for a satisfying, fuss-free dinner. It's a dish you'll come back to whenever you crave a healthful meal full of flavor and color.
Recipe FAQ
- → How do I ensure the salmon remains tender?
Cook the salmon gently over medium heat and avoid overcooking by turning it once and covering to retain moisture.
- → Can I substitute the baby potatoes with other vegetables?
Yes, sweet potatoes or carrots can be used for added color and nutrition while maintaining similar cooking times.
- → What is the best way to achieve crispy potatoes?
After parboiling, sauté the potatoes with a bit of oil in the skillet, turning occasionally until golden and crisp.
- → How can I add more flavor to this skillet?
Incorporate cherry tomatoes or capers just before adding the salmon to enhance brightness and complexity.
- → Is this dish suitable for a dairy-free diet?
Yes, this meal uses olive oil and natural seasonings, making it dairy-free as prepared.