Pan-Fried Salmon With Potatoes And Broccoli

Pan-Fried Salmon With Potatoes And Broccoli


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This dish gives you flavors that won’t disappoint! You really get it all—salmon, potatoes, broccoli, and bright lemon juice. This recipe also creatively re-uses your cookware so you will have less to clean.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 4 salmon fillets
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbs. olive oil
  • 1 3/4 lb. cooked red potatoes
  • Salt, to taste
  • 3 Tbs. butter, melted
  • 1 head blanched broccoli
  • Lemon wedges, as needed

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Heat olive oil in a skillet.

Season the fish with salt and pepper. Cook salmon in a skillet on medium-high until golden brown on each side, about 4 minutes.

Separate broccoli into smaller florets and remove skin from red potatoes, cutting them into smaller cubes.

Saute vegetables in the skillet, seasoning with salt, pepper, lemon juice, and butter, until tender.

Serve salmon, potatoes and broccoli together. Add melted butter on potatoes and broccoli. Drizzle lemon juice on top of salmon as needed.

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