Save to Pinterest 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.
I first made this on a weeknight when I needed a quick way to make a small salmon fillet feed two people. The golden potatoes and fresh veggies turned out to be the perfect way to bulk up the dish and make it feel truly satisfying.
Ingredients
- Fish: 150 g salmon fillet, skinless, cut into bite-sized pieces
- Vegetables & Starch: 300 g baby potatoes, quartered, 1 small red bell pepper, diced, 1 small zucchini, sliced, 1 small red onion, thinly sliced, 100 g green beans, trimmed and halved
- Aromatics & Seasoning: 2 tbsp olive oil, 2 cloves garlic, minced, 1 tsp smoked paprika, ½ tsp dried thyme, Salt and freshly ground black pepper, to taste, 1 lemon, cut into wedges
- Garnish: 2 tbsp fresh parsley, chopped
Instructions
- Prep 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 Veggies:
- 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 & 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.
- Season:
- Stir in garlic, smoked paprika, and thyme; cook for 1 minute until fragrant.
- Cook 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 to Pinterest This skillet quickly became a favorite family meal in our house, especially during busy nights when everyone craves something hearty yet wholesome. There's always excitement when the lemon wedges are passed around at the table.
Pairings & Variations
For added flavor, stir in a handful of cherry tomatoes or a spoonful of capers before adding the salmon. Substitute sweet potatoes or carrots for part of the potatoes for extra color and nutrition. Pair this dish with a crisp white wine like Sauvignon Blanc.
Required Tools
Large skillet with lid, pot for boiling potatoes, knife and cutting board, slotted spoon.
Nutrition
Each serving delivers approximately 370 calories, 15 g total fat, 40 g carbohydrates, and 20 g protein.
Save to Pinterest Finish your skillet with extra fresh herbs and a squeeze of lemon for brightness. Enjoy this satisfying meal while it's still warm for the best flavor.
Questions & Answers
- → How can I tell when the salmon is cooked?
Salmon is done when it flakes easily with a fork and has turned opaque throughout. It usually takes about 4–5 minutes over medium heat when cut into bite-sized pieces.
- → Can other vegetables be used in this dish?
Yes, feel free to substitute or add vegetables such as cherry tomatoes, sweet potatoes, or carrots for variety and color.
- → What is the best way to crisp the potatoes?
After boiling until tender, drain and pat potatoes dry, then cook them in hot olive oil in a skillet, turning occasionally until golden and crisp.
- → How can I add more flavor to this meal?
Incorporate a handful of capers or a splash of lemon juice before serving to boost brightness and depth.
- → Is it possible to prepare this dish ahead of time?
While best served fresh, you can prep the vegetables and parboil the potatoes in advance. Cook salmon just before serving to maintain optimal texture.