Why You’ll Love This Recipe
- Quick and Convenient: Ready in just 30 minutes using a single pan, making it perfect for busy weeknights.
- Nutritious: Packed with protein from salmon and fiber from chickpeas, offering a balanced meal.
- Flavorful: Combines savory, tangy, and fresh elements for a harmonious taste experience.
- Versatile: Easily adaptable with different grains or vegetables to suit your preferences.
Ingredients
- 2 lb salmon fillets
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon red chili flakes
- ¼ teaspoon salt
- 3 tablespoons olive oil, divided
- 1.5 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz cherry tomatoes, halved
- ⅓ cup kalamata olives, sliced
- ¼ cup green olives, sliced
- 3 tablespoons freshly squeezed lemon juice
- 6 oz feta cheese, diced
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons fresh oregano, chopped (optional)
- Fresh oregano for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Salmon:
- In a small bowl, combine smoked paprika, dried oregano, dried parsley, red chili flakes, salt, and 1 tablespoon of olive oil to create a seasoning mixture.
- Rub this mixture evenly over the salmon fillets.
- Cook the Salmon:
- Heat a large, high-sided skillet over medium heat for about 4 minutes.
- Add 2 tablespoons of olive oil to the hot skillet.
- Place the salmon fillets skin side up and cook on medium-high heat for 4 minutes without moving them.
- Carefully flip the salmon to skin side down and cook for an additional 4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once done, remove the salmon from the skillet and set aside.
- Prepare the Mediterranean Rice:
- In the same skillet, add the cooked jasmine rice, drained chickpeas, halved cherry tomatoes, sliced kalamata and green olives, and 3 tablespoons of freshly squeezed lemon juice.
- Stir to combine all the ingredients thoroughly.
- Add Feta Cheese:
- In a small bowl, mix the diced feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, and ¼ teaspoon of dried oregano.
- Gently fold this feta mixture into the rice and chickpea mixture in the skillet.
- Combine and Serve:
- Place the cooked salmon fillets on top of the Mediterranean rice mixture in the skillet.
- Garnish with chopped fresh oregano if desired.
- Serve warm, ensuring each serving includes both salmon and the flavorful rice mixture.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Approximately 15 minutes.
- Total Time: About 30 minutes.
Variations
- Grains: Substitute jasmine rice with couscous, orzo, or small-shaped pasta for a different texture.
- Vegetables: Incorporate additional vegetables such as artichokes, asparagus, bell peppers, or spinach to enhance the dish’s nutritional profile.
- Protein: Replace salmon with other fish like trout, halibut, cod, or sea bass if preferred.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or use a microwave, heating in short intervals to avoid overcooking.
FAQs
How can I tell if the salmon is cooked properly?
The salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I use brown rice instead of jasmine rice?
Yes, brown rice can be used, but note that it has a longer cooking time and a denser texture compared to jasmine rice.
Is this recipe suitable for meal prep?
Absolutely! This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days, making it convenient for meal prepping.
What can I use instead of feta cheese?
Goat cheese or ricotta salata can serve as good substitutes for feta cheese in this recipe.