Description
This 30-Minute Mediterranean Salmon recipe combines tender, perfectly cooked salmon with a vibrant mix of Mediterranean flavors including smoky paprika, fresh herbs, juicy cherry tomatoes, briny olives, and creamy feta. Prepared in one pan, it’s a healthy, delicious, and hassle-free meal, featuring a base of fragrant jasmine rice and protein-rich chickpeas for a wholesome dinner.
Ingredients
Scale
Salmon and Seasoning
- 2 lb salmon fillets
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon red chili flakes
- 3 tablespoons olive oil
Base
- 1.5 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
Mediterranean Mix
- 6 oz cherry tomatoes, sliced
- â…“ cup kalamata olives, sliced
- 3 tablespoons freshly squeezed lemon juice
Feta Mixture
- 6 oz feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (for garnish)
Instructions
- Season the Salmon: In a small bowl, mix smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Rub this seasoning over the top of the salmon fillets using 1 tablespoon of olive oil to help the spices adhere.
- Cook the Salmon: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Place the salmon, skin-side up, into the skillet and cook undisturbed for 4 minutes to develop a good sear. Flip the fillets to skin-side down, reduce heat to medium, and cook for another 5 minutes until salmon is cooked through. Remove salmon and skin from skillet and set aside.
- Sauté the Base Ingredients: In the same skillet, add the cooked jasmine rice, drained chickpeas, sliced cherry tomatoes, and kalamata olives. Stir gently to combine and heat through. Add 3 tablespoons of freshly squeezed lemon juice to brighten the flavors, and season with salt and black pepper to taste.
- Prepare Feta Mixture: In a separate bowl, combine the feta cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon dried oregano. Mix gently so the feta is coated and slightly softened.
- Combine and Reheat: Add half of the feta mixture into the skillet with the rice and vegetable mix, stirring thoroughly to incorporate it well. Return the cooked salmon to the skillet, reheating briefly for about 1-2 minutes to meld the flavors.
- Serve and Garnish: Top the salmon and rice mixture with the remaining feta mixture and a sprinkle of fresh chopped oregano for a fresh herbal finish. Serve immediately and enjoy your wholesome Mediterranean meal.
Notes
- Use skin-on salmon fillets to help hold the fish together while cooking, but remove skin before serving if preferred.
- Adjust red chili flakes to your desired spice level or omit if you prefer a milder dish.
- If jasmine rice is not available, basmati rice works well as a substitute.
- This dish can be customized with additional vegetables such as spinach or zucchini for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
