Save 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.
When I first made this salmon & potato skillet, I was amazed by how easily it came together and how everyone at the table went back for seconds. It is my go-to when I have just a small fillet of salmon and want to create a wholesome meal without much fuss.
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 black pepper: To taste
- Lemon: 1, cut into wedges
- Fresh parsley: 2 tbsp, chopped
Instructions
- Prepare 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 aromatics:
- 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 more vegetables:
- 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 skillet:
- 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 and serve:
- Remove from heat. Squeeze lemon wedges over the skillet and sprinkle with fresh parsley. Serve immediately, garnished with extra lemon wedges if desired.
Save This recipe made its debut during a family dinner when we needed a meal that was satisfying but used just a bit of salmon I had left in the fridge. My kids loved picking out the golden potatoes, and the bright vegetables kept the meal fun and colorful.
Serving Suggestions
This skillet pairs perfectly with a crisp white wine like Sauvignon Blanc or a simple green salad. For extra freshness, offer additional lemon wedges at the table.
Substitutions & Variations
Try sweet potatoes or carrots for part of the potatoes if you want more color and nutrients. Cherry tomatoes or capers can be stirred in for extra flavor before the salmon is added.
Allergen & Nutrition Info
This recipe contains fish and is both dairy-free and gluten-free as written. Each serving contains roughly 370 calories, 15 g fat, 40 g carbohydrates, and 20 g protein.
Save Give this easy skillet a try the next time you have a small portion of salmon on hand. It’s vibrant, filling, and sure to become a weeknight favorite.
Common Questions
- → How do I prevent the salmon from overcooking?
Cook the salmon over medium heat and cover the skillet to retain moisture, turning once to ensure even cooking. Remove from heat as soon as it flakes easily.
- → Can I use other types of potatoes?
Yes, baby potatoes work best for even cooking, but small sweet potatoes or carrots can be substituted for added color and nutrition.
- → What sides pair well with this meal?
A crisp white wine like Sauvignon Blanc complements the dish nicely, and a simple green salad can add freshness to the plate.
- → Is it possible to add more vegetables?
Absolutely, cherry tomatoes or capers can be stirred in before the salmon cooks to enhance flavor and texture.
- → How should I store leftovers?
Allow the dish to cool completely, then store in an airtight container in the refrigerator for up to two days. Reheat gently to preserve texture.