Description
A vibrant and wholesome 30-minute Mediterranean Salmon recipe that combines flaky, seasoned salmon with a flavorful one-pan mix of jasmine rice, chickpeas, cherry tomatoes, kalamata olives, and tangy feta cheese. This easy skillet dish is perfect for a healthy weeknight dinner, bursting with Mediterranean flavors and nourishing ingredients.
Ingredients
Scale
Salmon and Seasoning
- 2 lb salmon fillets
- 1 teaspoon smoked paprika
- ¼ teaspoon salt (adjust to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon red chili flakes
- 3 tablespoons olive oil, divided
One-Pan Mediterranean Mix
- 1.5 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz cherry tomatoes, sliced
- ⅓ cup kalamata olives, sliced
- 3 tablespoons freshly squeezed lemon juice, divided
- 6 oz feta cheese
- 2 tablespoons chopped fresh oregano
- Salt and black pepper to taste
Instructions
- Season the Salmon: In a small bowl, combine smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Rub 1 tablespoon of olive oil over the salmon fillets, then evenly coat them with the spice mixture on the top side.
- Cook the Salmon: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Place the salmon fillets skin-side up in the hot skillet, cooking undisturbed for 4 minutes to get a good sear. Flip the fillets to skin-side down, reduce heat to medium, and cook for an additional 5 minutes until the salmon is cooked through. Remove the salmon and skin from the skillet and set aside.
- Sauté the Mediterranean Mix: In the same skillet, add the cooked jasmine rice, drained chickpeas, sliced cherry tomatoes, and kalamata olives. Stir well to combine all ingredients. Add 3 tablespoons lemon juice and season the mixture with salt and black pepper to taste.
- Prepare the Feta Mixture: In a small bowl, combine the feta cheese with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon dried oregano. Mix gently to coat the feta with the flavors.
- Combine and Reheat: Add half of the feta mixture to the skillet and stir thoroughly into the rice and vegetable mixture. Gently nestle the cooked salmon fillets back into the skillet and reheat for a minute or two to warm through without breaking up the fish.
- Finish and Serve: Top the skillet dish with the remaining feta mixture. Sprinkle with fresh chopped oregano for a burst of herbaceous freshness. Serve immediately, enjoying the balance of smoky, savory, tangy, and fresh Mediterranean flavors.
Notes
- You can substitute jasmine rice with basmati or brown rice according to preference.
- If you prefer less heat, reduce or omit the red chili flakes.
- Use skin-on salmon for easier cooking and added flavor; removing skin after cooking is optional.
- Fresh oregano can be substituted with fresh parsley if desired.
- This dish can be easily doubled to serve more people; just use a larger skillet or pan.
