Description
A hearty and flavorful skillet hash featuring golden pan-seared salmon, crispy potato gnocchi, colorful vegetables, fresh herbs, and a bright splash of lemon juice. Perfect for a satisfying weeknight dinner or weekend brunch in just 35 minutes.
Ingredients
2 salmon fillets (approximately 6 ounces each)
1 pound potato gnocchi
2 tablespoons olive oil, divided
1 tablespoon butter
1 small red onion, diced
1 red bell pepper, diced
1 cup zucchini, diced
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
Juice of 1/2 lemon
Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions until tender. Drain thoroughly and set aside, allowing excess moisture to evaporate for crispier results.
- Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and cook for approximately 4–5 minutes per side, depending on thickness, until golden and cooked through. The salmon should reach an internal temperature of 145°F (63°C). Transfer to a plate and keep warm.
- In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter melts, add the drained gnocchi in an even layer. Cook for 5–7 minutes, stirring occasionally, until golden brown and crispy on the outside.
- Add the diced red onion, red bell pepper, zucchini, and minced garlic to the skillet. Stir gently and cook for approximately 4–5 minutes, until the vegetables begin to soften while retaining some texture.
- Sprinkle the dried thyme over the gnocchi and vegetables. Stir to combine, then taste and adjust the salt and black pepper as needed.
- Using a fork, gently break the cooked salmon into large, bite-sized pieces. Add the salmon to the skillet and carefully fold it into the gnocchi and vegetables without breaking the fish apart too much.
- Remove the skillet from the heat. Add the chopped fresh parsley, chives, and freshly squeezed lemon juice. Toss gently to distribute the herbs and citrus throughout the hash.
- Serve immediately while the gnocchi are crispy and the salmon is warm. Garnish with additional fresh herbs and lemon wedges, if desired.
Notes
For extra-crispy gnocchi, drain thoroughly after boiling and avoid stirring too frequently while pan-frying.
Frozen salmon can be used if completely thawed in the refrigerator and patted dry before cooking.
Some shelf-stable gnocchi can be pan-fried without boiling. Follow the package instructions and adjust the cooking time accordingly.
For a creamy variation, stir a splash of heavy cream into the skillet just before adding the cooked salmon.
For a spinach variation, replace the zucchini with fresh baby spinach and allow it to wilt before adding the salmon.
For a spicy version, add crushed red pepper flakes or a pinch of cayenne pepper alongside the smoked paprika.
For a Mediterranean-inspired variation, add halved cherry tomatoes, sliced black olives, and crumbled feta cheese.
For garlic Parmesan gnocchi, sprinkle freshly grated Parmesan cheese over the crispy gnocchi and increase the garlic slightly.
Additional vegetables such as mushrooms, asparagus, broccoli, or yellow squash can be added. Adjust cooking times as needed.
Serve with a fresh green salad, roasted asparagus, steamed green beans, or cucumber and tomato salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days at 40°F (4°C) or below. Refrigerate within 2 hours of cooking.
Freeze leftovers in a freezer-safe airtight container for up to 2 months for best quality. The gnocchi may soften after thawing.
Reheat gently in a skillet over medium-low heat with a little olive oil or butter, or microwave in short intervals until the food reaches 165°F (74°C).
For the best reheated texture, store the salmon separately when possible. Crisp the gnocchi first and add the salmon toward the end to prevent drying.
For meal preparation, chop the vegetables, measure the seasonings, and cook the gnocchi ahead of time. Refrigerate prepared ingredients separately and finish the dish shortly before serving.
Nutrition values are approximate per serving and may vary depending on the salmon, gnocchi brand, and ingredient quantities.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 75 mg
