Mediterranean Salmon

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Mediterranean Salmon

It just takes 30 minutes to prepare this simple one-pan Mediterranean salmon supper. Mediterranean food mainstays including rice, chickpeas, tomatoes, olives, lemon, oregano, and feta cheese are all included in this dish. It is gluten-free and healthful. It’s elegant enough to host guests and simple enough to prepare on a hectic weekday.

Ingredients
Salmon

  1. 2 lb salmon fillets
  2. 1 teaspoon smoked paprika
  3. ½ teaspoon dried oregano
  4. ½ teaspoon dried parsley
  5. ¼ teaspoon red chili flakes
  6. ¼ teaspoon salt
  7. 3 tablespoons olive oil divided

Mediterranean rice

  1. 1.5 cups cooked jasmine rice
  2. 15 oz chickpeas canned
  3. 6 oz cherry tomatoes (2 colors) sliced in half
  4. ⅓ cup kalamata olives sliced
  5. ¼ cup green olives sliced
  6. 3 tablespoons freshly squeezed lemon juice

Feta cheese mixture

  1. 6 oz feta cheese diced into small cubes
  2. 1 tablespoon olive oil
  3. 1 tablespoon freshly squeezed lemon juice
  4. ¼ teaspoon dried oregano or more
  5. 2 tablespoons chopped fresh oregano optional
    fresh oregano for garnish

Instructions

Cook salmon on stove top

  • Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes to heat it up.
  • I used salmon fillets with skin-on. Season the top of the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, using 1 tablespoon of olive oil to rub the spices on top of the fish.
  • Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.
  • Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.
  • Carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate.
  • Remove skins from the skillet. You can eat them later or discard them if you don’t like them.
  • Wipe the skillet clean with paper towels.

Make Mediterranean rice in the same skillet

  • Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives, to the same, now empty, skillet.
  • Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring everything to combine. Add 1 tablespoon of olive oil, if you like.
  • Season with salt and black pepper, to taste.

Make feta cheese mixture

  • In a medium bowl, combine cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
  • Mix so that the herbs and olive oil coat the cubed Feta cheese.

Assemble

  • Add half of the feta cheese mixture to the skillet with rice and mix thoroughly.
  • Add cooked salmon to the skillet with rice and reheat on medium heat.
  • Top the rice with the remaining feta mixture. Sprinkle fresh oregano on top of the Mediterranean salmon and rice. Serve.

 

 

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