This is one of those impromptu posts I make from time to time, featuring salmon, my favourite fish! You are going to love it!
Estimated reading time: 6 minutes
One Pan Salmon with Vegetables
This one pan salmon with vegetables recipe is very easy and very fluid. It’ll probably take you about 10 minutes of prep time, and no more than 10 minutes of cooking time. That means the total time shouldn’t take more than 20 minutes. Perfect for busy weeknights! But just as great on weekends.
What do I mean by fluid? It’s a salmon recipe, right? So we stick with that. Everything else is negotiable, completely depending on what you have or what you fancy. That’s the oil, aromatics, vegetables and sauces.
The recipe is for 2, using salmon fillets, you can scale up or down just double, triple or halve, if serving one.
Be sure to use a large frying pan so that the vegetables can be cooked in a single layer initially, and the same goes for the salmon. When the salmon fillets go in, the veggies are fine to overlap each other.
What Vegetables to Use?
You can use any veggies you like. As you can see in the images here, I’ve got shredded cabbage, tenderstem broccoli, some tomatoes and padrón chillies. The chillies are completely optional, I have so many still growing, that I couldn’t resist throwing some in.
So what can you use? You can cook this one pan salmon with bell peppers, courgettes (zucchinis), cauliflower, asparagus, quartered onions, green beans, kale and so much more.
Make it a One Pot Meal
If you wanted to complement the protein and vegetables and turn it into a complete meal, then just throw in some potatoes.
Now you have a choice on how to cook the potatoes. Get baby ones, slice them thinly, and fry them in a little oil in the same pan. Then, add the garlic and ginger as in the recipe card below.
Or, be a rule breaker, use a second pot and pre cook your spuds by boiling in salted water for about 10 minutes, depending on size. Cook them until they are just done, then throw them into your pan before adding the salmon.
The entire meal will still not take more than 30 minutes to cook up.
Or serve your potatoes on the side.
Aromatics and Sauces
I’m keeping it simple. I tend to do that with salmon because it has such a commanding flavour on its own (which I totally love), that it doesn’t really need much to carry a meal. This Smoked Salmon Curry is one of those rare times where I pile on the flavour.
So in this one pan salmon, we’ve got garlic and ginger for the aromatics. You could add a couple of sliced spring onions (scallions) and some red chillies, if you like.
As far as flavouring is concerned, we’ve got light soy sauce and a little oyster sauce, that’s it. And I finish it with a squeeze of lemon juice. You could, if you like, finish the whole dish off with a very light drizzle of sesame oil or any generic chilli oil, or chili crisp, as it’s called in the US.
Click here for our Homemade Chinese Chilli Oil.
How to Serve this One Pan Salmon with Vegetables?
I have it with rice, whether that’s jasmine or basmati, it doesn’t really matter. You could also serve it on a bed of noodles, of whatever type. And that can be white or brown rice, whatever rocks your boat.
In the same vein, any grain will work too, like quinoa or millet. Or for a low carb meal, go with cauliflower rice, or have it as it is.
And interestingly, I’ve also stuffed baguettes and sandwiches with the leftovers the next day. Remember my kids are vegetarian? So I always make this portion and keep half for the next day. Sometimes for lunch in a sandwich, sometimes dinner.
And there you have it, quick, easy and totally satisfying!
Shall we get our aprons on?
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And if you make the recipe, share it on any platform and tag me @azlinbloor.
More Easy Recipes on LinsFood
One Pan Salmon with Vegetables
- Chopping board
- wok or frying pan
- 100 g white cabbage
- 100 g tenderstem broccoli
- 1 large clove garlic
- 2.5 cm ginger
- 4 padrón chillies optional, shishito can also be used, or just bell peppers
- ½ Tbsp vegetable oil (or sesame or chilli oil)
- 2 salmon fillets preferably skin on, so the fish stays intact
- 1 Tbsp light soy sauce
- ½ Tbsp oyster sauce
- juice of half a lemon (or lime)
- Rinse then slice the white cabbage thinly.
- Trim any unsightly ends off the broccoli and slice any that are particularly large.
- Lie the garlic flat on your chopping board, and with the side of your knife, bash down hard on the garlic. Peel off the skin and discard, we'll be using the garlic as it is, bruised and in 2-3 piece. Or one, if it remained whole, it doesn't matter.
- Thinly slice the ginger.
Let's get Cooking
- Heat the oil in a medium-large wok or frying pan, on medium heat.
- Fry the garlic and ginger for 30 seconds.
- Toss in the cabbage, tenderstem broccoli, chillies (if using), soy sauce and oyster sauce. Stir to mix well and bring up to a simmer.
- Leave to cook, uncovered, over a low flame for 3 minutes. If your vegetables are getting dry, add a splash of water.
- Increase the heat to medium-low, and push the vegetables to the side. Place the 2 salmon fillets, skin side up, in the middle. Leave to cook for 2 minutes.
- Very gently, turn the salmon over, so skin side down, and cook for another 3 – 5 minutes. This will depend on the thickness of your fish as well as how well done you like it. I like to finish mine when the middle is still a touch pink. Pile some of the vegetable over the salmon to add a little flavour.
- When done, take it off the heat and finish with the lemon juice drizzled over, and freshly ground black pepper and serve as discussed in the post (with any grain or on its own, as a low carb meal). You could also finish it with a light drizzle of sesame oil or chilli oil.