Mediterranean Salmon with Lemon Rice and Chickpeas
This dish brings together flaky pan-seared salmon, zesty lemon-infused rice, and savory spiced chickpeas — all finished with a drizzle of olive oil, fresh herbs, and a touch of creamy yogurt sauce. It’s light yet satisfying, rich in omega-3s, fiber, and Mediterranean flavor.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 2–3
Ingredients
For the Salmon
2 salmon fillets
1 tbsp olive oil
1 clove garlic, minced
Zest and juice of ½ lemon
½ tsp dried oregano
Salt and black pepper, to taste
For the Lemon Rice
1 cup basmati rice
2 cups low-sodium chicken or vegetable broth
1 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
Salt, to taste
1 tbsp chopped parsley or dill
For the Spiced Chickpeas
1 can (400 g) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp paprika
½ tsp cumin
¼ tsp garlic powder
Salt and pepper, to taste
Optional Yogurt Sauce
¼ cup Greek yogurt
½ tsp lemon juice
1 tsp olive oil
Pinch of salt, pepper, and dill or parsley
Instructions
1. Prepare the Lemon Rice
Rinse rice under cold water until the water runs clear.
In a saucepan, heat olive oil over medium heat.
Add rice and toast for 1 minute.
Pour in broth, lemon zest, and salt. Bring to a boil.
Reduce heat, cover, and simmer for 12–15 minutes, until rice is fluffy.
Stir in lemon juice and parsley/dill. Set aside.
2. Cook the Spiced Chickpeas
Heat olive oil in a nonstick skillet over medium-high heat.
Add chickpeas, paprika, cumin, garlic powder, salt, and pepper.
Saute for 6–8 minutes, stirring often, until golden and slightly crispy.
Set aside.
3. Cook the Salmon
Pat salmon dry with paper towels.
Rub with olive oil, garlic, lemon zest, oregano, salt, and pepper.
Heat a skillet or grill pan over medium-high heat.
Cook salmon 4–5 minutes per side, until crisp on the outside and just cooked through.
Squeeze fresh lemon juice over the top before serving.
4. Make the Yogurt Sauce
In a small bowl, whisk together yogurt, lemon juice, olive oil, salt, pepper, and dill.
Adjust thickness with a small splash of water if needed.
5. Assemble the Bowl
Add a scoop of lemon rice to each plate.
Top with crispy chickpeas and grilled salmon.
Drizzle with yogurt sauce or a bit of olive oil.
Garnish with fresh herbs, lemon wedges, or feta crumbles (optional).
Notes & Tips
For extra greens, add spinach, arugula, or roasted zucchini on the side.
Use brown rice or farro for a more fiber-rich version.
You can roast the salmon and chickpeas together on one sheet pan for an easier cleanup.
To make it dairy-free, skip the yogurt sauce and drizzle with tahini-lemon dressing.
Nutritional Information
Calories: 620
Protein: 40 g
Carbs: 46 g
Fat: 26 g
Fiber: 7 g