Save It 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.
This recipe helped me turn leftover salmon into a hearty dinner that felt restaurant-worthy, all while keeping dishes to a minimum. The fresh vegetables and simple seasoning make it a go-to on busy weeknights.
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
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Instructions
- Boil 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 onion and pepper:
- 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 vegetables to the side of the skillet. Add remaining oil and drained potatoes. Cook for 5–6 minutes, turning occasionally, until potatoes are golden and crisp.
- Add aromatics:
- 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, then 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 It My family loves gathering around the table for this meal. Everyone gets their favorite vegetables, and there's always something left for seconds.
Serving Suggestions
Pair this skillet with a crisp salad or serve with crusty bread for a heartier meal.
Ingredient Swaps
Substitute sweet potatoes or carrots for the baby potatoes to add color and boost nutrition.
Wine Pairing
This dish pairs wonderfully with chilled Sauvignon Blanc or a light Pinot Grigio.
Save It This salmon & potato skillet brings vibrant flavor and comfort in every bite. Try it tonight and enjoy minimal cleanup with maximum taste!
Common Questions About Recipes
- → How do I ensure the salmon stays tender?
Cook the salmon gently over medium heat and avoid overcooking by turning it once and covering the skillet to retain moisture.
- → Can I use different vegetables in this dish?
Yes, vegetables like cherry tomatoes, carrots, or sweet potatoes can be added to enhance flavor and color.
- → What is the best way to get crispy potatoes in a skillet?
Boil potatoes until just tender, drain well, then sauté in olive oil over medium heat turning occasionally until golden and crisp.
- → Are there good pairing options with this dish?
This meal pairs nicely with a crisp white wine such as Sauvignon Blanc to complement the flavors.
- → How should I season the dish for optimal flavor?
Use a blend of smoked paprika, dried thyme, garlic, salt, and pepper; finish with fresh lemon juice and chopped parsley for brightness.
