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.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
The first time I made this skillet for dinner, I was surprised at how a little salmon could go so far. The brightly colored veggies make it beautiful on the table and the lemony finish brings out all the flavors.
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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 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 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.
- 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 has become a staple for busy weeknights in our house. My kids especially love picking out the crispy potatoes and helping sprinkle the parsley.
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Variations
Try substituting sweet potatoes or carrots for part of the potatoes for extra color and nutrients. Adding cherry tomatoes or capers just before the salmon gives a whole new flavor dimension.
Serving Suggestions
This salmon skillet pairs well with a crisp white wine, such as Sauvignon Blanc, or a side of crusty bread. For a lighter meal, serve over mixed greens.
Nutrition Facts
Each serving provides about 370 calories, 15 g fat, 40 g carbohydrates, and 20 g protein.
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This colorful skillet is perfect for a speedy dinner and makes great leftovers too. Enjoy every bite!
