Mediterranean Salmon

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Mediterranean Salmon

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This Mediterranean Salmon recipe is a quick and flavorful dish featuring tender salmon fillets paired with jasmine rice, chickpeas, cherry tomatoes, olives, and feta cheese. Infused with lemon and oregano, this one-pan meal is gluten-free, high in protein, and ready in just 30 minutes—perfect for busy weeknights!

Ingredients

For the Salmon:

  • 2 lb salmon fillets
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon salt
  • 1 tablespoon olive oil

For the Mediterranean Rice:

  • 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
  • 2 tablespoons olive oil

For the Feta Mixture:

  • 6 oz feta cheese, diced
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon dried oregano

For Garnish:

  • 2 tablespoons fresh oregano, chopped (optional)
  • Fresh oregano sprigs

Instructions

1. Prepare the Salmon:

  • In a small bowl, mix smoked paprika, dried oregano, dried parsley, red chili flakes, salt, and 1 tablespoon of olive oil.
  • Rub this seasoning blend evenly over the salmon fillets.

2. Cook the Salmon:

  • Heat a large skillet over medium heat for about 4 minutes.
  • Add 2 tablespoons of olive oil to the skillet.
  • Place salmon fillets skin side up and cook for 4 minutes without moving them.
  • Flip the salmon to skin side down and cook for another 4 minutes, until the fish flakes easily with a fork.
  • Remove the salmon from the skillet and set aside.

3. Prepare the Mediterranean Rice:

  • In the same skillet, add cooked jasmine rice, drained chickpeas, cherry tomatoes, sliced kalamata and green olives, and 3 tablespoons of lemon juice.
  • Stir everything together until well combined.

4. Add the Feta Cheese Mixture:

  • In a small bowl, combine diced feta cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon dried oregano.
  • Gently fold the feta mixture into the rice and chickpea mixture.

5. Combine and Serve:

  • Place the cooked salmon fillets on top of the Mediterranean rice.
  • Garnish with fresh oregano if desired.
  • Serve warm, ensuring each serving includes both salmon and rice.

Notes

  • Grains: Swap jasmine rice for couscous, quinoa, or orzo for a different texture.
  • Vegetables: Add artichokes, asparagus, bell peppers, or spinach for extra nutrients.
  • Protein: Try using trout, halibut, cod, or sea bass instead of salmon.
  • Dairy-Free: Omit feta or use a dairy-free cheese alternative.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

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