Description
A vibrant and flavorful 30-minute Mediterranean Salmon recipe that combines perfectly seasoned salmon fillets with a colorful medley of jasmine rice, chickpeas, cherry tomatoes, kalamata olives, and tangy feta cheese, all cooked in one pan for an easy and wholesome meal.
Ingredients
Scale
For the 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)
For the Rice and Vegetables:
- 1.5 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz cherry tomatoes, sliced
- â…“ cup kalamata olives
- 3 tablespoons freshly squeezed lemon juice (divided)
- Salt and black pepper, to taste
For the Feta Mixture and Garnish:
- 6 oz feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano
Instructions
- Season the Salmon: Heat a large skillet over medium heat. Season the top of the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Drizzle 1 tablespoon of olive oil over the fillets to help the seasoning adhere.
- Cook the Salmon: Add the remaining 2 tablespoons of olive oil to the skillet. Place the salmon fillets skin-side up and cook undisturbed for 4 minutes. Carefully flip the salmon to skin-side down, reduce the heat to medium, and continue cooking for an additional 5 minutes. Remove the salmon from the skillet along with the skin and set aside.
- Prepare the Rice and Vegetables: In the same skillet, add the cooked jasmine rice, drained chickpeas, sliced cherry tomatoes, and kalamata olives. Stir well to combine all ingredients evenly. Add 3 tablespoons of freshly squeezed lemon juice and season with salt and black pepper to taste, stirring to incorporate the flavors.
- Make the Feta Mixture: In a separate bowl, combine the feta cheese with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon dried oregano. Mix thoroughly until the feta is well coated with the lemon and oil mixture.
- Combine and Reheat: Add half of the feta mixture into the skillet with the rice and vegetables, mixing thoroughly to distribute the flavors. Return the cooked salmon fillets to the skillet and gently reheat them briefly with the rice mixture, being careful not to overcook.
- Serve and Garnish: Top the skillet with the remaining feta mixture and sprinkle with chopped fresh oregano for an aromatic, fresh finish. Serve immediately while warm.
Notes
- Use skin-on salmon for easier cooking and better flavor, but remove the skin before serving as preferred.
- The smoked paprika adds a subtle smokiness; adjust the red chili flakes according to your heat preference.
- Cook jasmine rice in advance to save time and ensure fluffiness.
- Feel free to substitute kalamata olives with green olives if preferred.
- Fresh herbs can be swapped or added, such as fresh parsley or basil, depending on what you have available.
- To make this dish gluten-free, ensure your canned chickpeas and other ingredients are certified gluten-free.
