Pin 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.
The first time I tried this salmon & potato skillet, I was amazed how just 150 g of salmon could yield a meal substantial enough for two when combined with crisp potatoes and colorful vegetables. It quickly became my go-to whenever I needed something quick, satisfying, and a bit special 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
- Boil the Potatoes:
- Bring a pot of salted water to a boil. Add quartered potatoes and cook for 8–10 minutes until just tender. Drain and set aside.
- Sauté Aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and bell pepper; cook for 3 minutes until softened.
- Add Other Vegetables:
- Add zucchini and green beans; cook for another 3 minutes.
- Crisp the Potatoes:
- Push vegetables to one side. Add remaining oil and drained potatoes. Cook for 5–6 minutes, turning occasionally, until golden and crisp.
- Season:
- Stir in garlic, smoked paprika, and thyme; cook 1 minute until fragrant.
- Add Salmon:
- Gently fold in salmon pieces. Season with salt and pepper. Cover and cook for 4–5 minutes, turning once, until salmon is just cooked through.
- Finish and Serve:
- Remove from heat. Squeeze lemon wedges over skillet and sprinkle with parsley. Serve immediately with extra lemon wedges.
Pin 
This skillet dinner is a reliable way to get my whole family around the table, especially on busy weeknights when everyone wants something comforting but nutritious. We like to squeeze extra lemon over each serving for brightness and enjoy watching the colors pop in the pan.
Flavor Variations
Try adding cherry tomatoes or a spoonful of capers before the salmon for extra tang. You can also substitute sweet potatoes or carrots for some of the baby potatoes to change the taste and boost nutrition.
Serving Suggestions
This salmon & potato skillet pairs beautifully with a crisp green salad or a side of steamed asparagus. Pour chilled Sauvignon Blanc or your favorite dry white wine for a fresh finish.
Nutrition Information
Per serving: Calories 370, Total Fat 15 g, Carbohydrates 40 g, Protein 20 g. For allergen information, this dish contains fish. Always verify spice blends for hidden allergens.
Pin This salmon & potato skillet brings vibrant flavors and comes together quickly for busy nights. Garnish with extra parsley and lemon for a bright, inviting meal.
Recipe Questions & Answers
- → How do I ensure the salmon is cooked perfectly?
Cook the salmon pieces covered over medium heat for 4-5 minutes until they appear opaque and flake easily with a fork.
- → Can I substitute baby potatoes with other vegetables?
Yes, sweet potatoes or carrots can be used to add different textures and colors while maintaining balance in the dish.
- → What is the best way to get crispy potatoes in the skillet?
After boiling, pan-fry the potatoes in olive oil until golden and crisp, turning occasionally for even browning.
- → Which herbs and spices complement this dish best?
Smoked paprika, dried thyme, and garlic provide a warm, aromatic flavor profile that enhances both the salmon and vegetables.
- → Can additional ingredients be added for more flavor?
Adding cherry tomatoes or capers before cooking the salmon introduces extra brightness and complexity to the meal.