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Mediterranean Salmon

Savory Mediterranean Salmon: Quick & Tasty One-Pan Wonder

This Mediterranean Salmon is a quick, protein-rich, and gluten-free dinner option that bursts with flavor from feta, chickpeas, and tomatoes.
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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 Choose high-quality varieties like Scottish or Skuna Bay.
  • 1 teaspoon Smoked paprika Can be substituted with regular paprika.
  • 1 teaspoon Dried oregano Fresh oregano can be used for added flavor.
For the Rice Mixture
  • 2 cups Cooked jasmine rice Can swap for quinoa or basmati rice.
  • 1 can Canned chickpeas Ensure they are drained and rinsed.
  • 1 cup Cherry tomatoes Halved, can use other tomato varieties.
  • 1/2 cup Kalamata olives Green olives can be a substitute.
For the Dressing
  • 1/4 cup Olive oil Opt for extra virgin for better flavor.
  • 2 tablespoons Freshly squeezed lemon juice Bottled juice can be an alternative.
  • 1 cup Feta cheese Non-dairy feta can be used for a dairy-free option.
For Garnish
  • 1 tablespoon Chopped fresh oregano Optional for added flavor.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat a large skillet over medium heat with a splash of olive oil. Season salmon fillets with smoked paprika, dried oregano, and salt. Cook skin-side up for 4 minutes until golden brown, then flip and cook for 5 minutes until flakes easily with a temperature of 145°F.
  2. In the same skillet, remove the salmon and add the cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and Kalamata olives. Stir to coat and heat for 3-5 minutes until warmed and tomatoes soften. Season with salt and pepper.
  3. In a bowl, mix crumbled feta with a drizzle of olive oil, freshly squeezed lemon juice, dried parsley, and a pinch of red chili flakes to create the feta dressing.
  4. Gently fold half of the feta dressing into the rice mixture. Place cooked salmon on top and sprinkle remaining dressing. Garnish with chopped fresh oregano and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, use airtight containers or freezer bags for up to 2 months, and reheat gently to maintain quality.

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