Description
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.
Ingredients
Scale
- 2 lb salmon fillets
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon salt
- 3 tablespoons olive oil (divided)
- 1.5 cups cooked jasmine rice
- 15 oz chickpeas (canned)
- 6 oz cherry tomatoes, sliced in half
- 1/3 cup kalamata olives, sliced
- 1/4 cup green olives, sliced
- 3 tablespoons freshly squeezed lemon juice
- 6 oz feta cheese (microbial-rennet), diced into small cubes
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- fresh oregano for garnish
Instructions
- Step: Heat a large, high-sided skillet over medium heat for about 4 minutes.
- Step: 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.
- Step: Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes.
- Step: Flip the salmon, reduce heat to medium, and cook for 5 more minutes. Remove from heat, separate the flesh from the skin, and place salmon on a plate. Wipe the skillet clean.
- Step: Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives to the skillet. Add 3 tablespoons of lemon juice and reheat on medium heat, stirring to combine. Add 1 tablespoon of olive oil if desired, and season with salt and black pepper.
- Step: In a medium bowl, combine cubed feta cheese with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of dried oregano, and 2 tablespoons of chopped fresh oregano. Mix well.
- Step: Add half of the feta mixture to the skillet with rice and mix thoroughly. Add cooked salmon to the skillet and reheat on medium heat.
- Step: Top the rice with the remaining feta mixture and sprinkle with fresh oregano before serving.
Notes
This recipe is flexible; you can substitute salmon with trout, halibut, or cod, and use couscous or orzo instead of rice. For storage, keep in an air-tight container in the fridge for up to 3 days or freeze for up to 2 months (excluding fresh tomatoes).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 859 kcal
- Sugar: 7 g
- Sodium: 1053 mg
- Fat: 44 g
- Saturated Fat: 11 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 11 g
- Protein: 63 g
- Cholesterol: 163 mg