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Mediterranean Salmon (One-Pan, 30-Minute Meal)

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One-pan Mediterranean salmon served over lemon rice with chickpeas, cherry tomatoes, olives and feta — ready in about 30 minutes 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 (plus more to taste)
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups cooked jasmine rice
  • 15 oz can chickpeas, drained and rinsed
  • 6 oz cherry tomatoes, halved
  • 1/3 cup Kalamata olives, sliced
  • 1/4 cup green olives, sliced
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil (optional, to finish)
  • 1/4 cup crumbled feta cheese
  • Freshly ground black pepper, to taste

Instructions

  1. Pat salmon fillets dry and season both sides with smoked paprika, dried oregano, dried parsley, red chili flakes, and 1/4 teaspoon salt.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  3. Add salmon skin-side down (if skin-on) and sear 3–4 minutes without moving to develop a crust.
  4. Flip salmon and cook an additional 3–4 minutes, or until salmon is opaque and flakes easily; transfer salmon to a plate and set aside.
  5. In the same skillet (add remaining 1 tablespoon olive oil if pan is dry), add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and sliced olives; stir to combine and warm over medium heat.
  6. Add 3 tablespoons freshly squeezed lemon juice and stir; season rice mixture with salt and freshly ground black pepper to taste and add 1 tablespoon olive oil if desired.
  7. Return salmon to the skillet, nestling fillets on top of the rice and chickpeas just to reheat for 1–2 minutes.
  8. Sprinkle crumbled feta over the rice and salmon, garnish with extra lemon if desired, and serve immediately.

Notes

1) Use day-old or pre-cooked rice to keep total time to 30 minutes. 2) Swap jasmine rice for brown rice or quinoa — adjust cooking times and use pre-cooked grains to stay within 30 minutes. 3) For a crispier salmon skin, start in a cold pan and cook skin-side down longer before flipping.

Nutrition

Find it online: https://www.receipster.com/mediterranean-salmon-lemon-rice-chickpeas/

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