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Mediterranean Salmon

Mediterranean Salmon: Quick, Flavor-Packed One-Pan Wonder

Mediterranean Salmon is a quick and delicious one-pan wonder, perfect for impressing guests with a healthy, gluten-free meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Use fresh or frozen salmon fillets for the best flavor and omega-3s.
  • 1 teaspoon Smoked Paprika Adds a delightful smoky richness and vibrant color.
  • 1 teaspoon Dried Oregano A classic Mediterranean herb.
  • 1 teaspoon Dried Parsley Offers subtle flavor and makes for a lovely garnish.
  • 1/2 teaspoon Red Chili Flakes Adjust to your heat preference.
  • 1 teaspoon Salt Essential for enhancing all other flavors.
  • 2 tablespoons Olive Oil Rich in healthy fats.
For the Rice Mixture
  • 2 cups Cooked Jasmine Rice Substitute quinoa or brown rice for added nutrients.
  • 1 can Canned Chickpeas Rinse and drain to reduce sodium.
  • 1 cup Cherry Tomatoes Diced regular tomatoes work too if cherries aren’t available.
  • 1/2 cup Kalamata and Green Olives Use any preferred olives for added texture.
  • 2 tablespoons Lemon Juice Brightens up the dish.
For the Feta Mixture
  • 1 cup Feta Cheese Non-dairy feta can be used for a vegan alternative.
  • 1 teaspoon Fresh Oregano (optional) Enhances the dish's aroma and flavor.

Equipment

  • high-sided skillet

Method
 

Step-by-Step Instructions
  1. Heat a high-sided skillet over medium heat for about 4 minutes until hot. Season salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, then rub with olive oil. Place salmon skin-side up in the skillet, cooking undisturbed for 4 minutes. Flip the fillets and reduce heat, cooking an additional 5 minutes until salmon flakes easily. Remove from skillet, discarding skins.
  2. Add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and olives to the skillet. Stir in fresh lemon juice and heat over medium, adding olive oil if desired. Sauté for about 5 minutes. Season mixture to taste with salt and pepper.
  3. In a medium bowl, combine cubed feta cheese, olive oil, additional lemon juice, and dried oregano. Toss gently until feta is well-coated.
  4. Stir half of the feta mixture into the rice mixture in the skillet, blending the creamy feta throughout. Add salmon back into the skillet on top of the rice. Top with remaining feta preparation and sprinkle fresh oregano on top. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. Reheat on the stovetop over low heat until warmed through, adding a splash of lemon juice to refresh the flavors.

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