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.
The first time I made this salmon and potato skillet, I was trying to create a balanced dinner with just one fillet left in the fridge. The combination of crisp potatoes and flaky salmon turned out so comforting that it's become a weeknight favorite in our house.
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 pepper: To taste
- Lemon: 1, cut into wedges
- Fresh parsley: 2 tbsp, chopped
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 onions 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 zucchini and beans
- Add zucchini and green beans. Cook for another 3 minutes.
- Crisp potatoes
- Push vegetables to the side of the skillet. Add the 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.
- Add 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 skillet is often the star of our casual weekend dinners, served straight at the table for everyone to help themselves. There's something so cheerful about sharing this bright, nourishing dish with loved ones.
Serving Suggestions
This salmon skillet pairs beautifully with a crisp green salad and a chilled glass of white wine. If you like extra freshness, add a sprinkle of lemon zest on top before serving.
Ingredient Swaps
Try substituting sweet potatoes or carrots for some of the potatoes if you want more color and added nutrition. Cherry tomatoes or capers can add a tangy kick before you add the salmon.
Storage & Reheating
Leftover salmon and potatoes can be cooled and stored in an airtight container in the fridge for up to 2 days. For best results, reheat gently in a skillet rather than the microwave to maintain texture.
Save This dish is so satisfying and effortless you'll want to make it part of your regular rotation. Enjoy the bright flavors and minimal cleanup.
Recipe FAQ Section
- → How can I ensure the salmon stays tender?
Cook the salmon gently over medium heat and avoid overcooking by turning it just once when it’s nearly done for a tender texture.
- → Can I substitute potatoes with another vegetable?
Sweet potatoes or carrots can replace part of the potatoes for added color and a slightly sweeter flavor.
- → What is the best way to achieve crispy potatoes?
After boiling, sauté the potatoes in olive oil over medium heat and turn occasionally until golden and crisp on the outside.
- → How do the spices enhance the dish?
Smoked paprika and thyme add depth and warmth, complementing the natural flavors of salmon and vegetables for a balanced taste.
- → Are there suggested garnishes to brighten the flavors?
Lemon wedges squeezed over the dish and a sprinkle of fresh parsley add brightness and freshness to the final plate.