Quick n Easy Mediterranean Salmon Recipe
This easy one-pan Mediterranean salmon dinner comes together in just 30 minutes. The recipe features staples of Mediterranean cuisine: rice, chickpeas, tomatoes, olives, lemon, oregano, and feta cheese. It’s healthy and gluten-free. Easy enough to make on a busy weeknight and fancy enough to entertain guests.
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Servings: 4 servings
INGREDIENTS:
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
3 tablespoons olive oil divided
Mediterranean rice
1.5 cups cooked jasmine rice
15 oz chickpeas canned
6 oz cherry tomatoes (2 colors) sliced in half
⅓ cup kalamata olives sliced
¼ cup green olives sliced
3 tablespoons freshly squeezed lemon juice
Feta cheese mixture
6 oz feta cheese diced into small cubes
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon dried oregano or more
2 tablespoons chopped fresh oregano optional
fresh oregano for garnish
INSTRUCTIONS:
Cook salmon on stovetop
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.
Nutritional Info:
Calories: 859kcal | Carbohydrates: 53g | Protein: 63g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Cholesterol: 163mg | Sodium: 1053mg | Potassium: 1635mg | Fiber: 11g | Sugar: 7g | Vitamin A: 918IU | Vitamin C: 17mg | Calcium: 359mg | Iron: 7mg