30-Minute Mediterranean Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
2 lb salmon fillets
02 -
1 teaspoon smoked paprika
03 -
½ teaspoon dried oregano
04 -
½ teaspoon dried parsley
05 -
¼ teaspoon red chili flakes
06 -
¼ teaspoon salt
07 -
3 tablespoons olive oil, divided
→ Mediterranean Rice
08 -
1.5 cups cooked jasmine rice
09 -
15 oz chickpeas, canned and drained
10 -
6 oz cherry tomatoes (2 colors), sliced in half
11 -
⅓ cup kalamata olives, sliced
12 -
¼ cup green olives, sliced
13 -
3 tablespoons freshly squeezed lemon juice
14 -
1 tablespoon olive oil (optional)
15 -
Salt and black pepper, to taste
→ Feta Cheese Mixture
16 -
6 oz feta cheese, diced into small cubes
17 -
1 tablespoon olive oil
18 -
1 tablespoon freshly squeezed lemon juice
19 -
¼ teaspoon dried oregano, or more to taste
20 -
2 tablespoons chopped fresh oregano (optional)
21 -
Fresh oregano for garnish
# Instructions:
01 -
Heat a large, high-sided skillet over medium heat for about 4 minutes to get it hot. Season the top of the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, using 1 tablespoon of olive oil to rub the spices onto the fish.
02 -
Add 2 tablespoons of olive oil to the hot skillet. Place the salmon in the skillet skin side up and cook on medium-high heat for 4 minutes without disturbing. Flip the salmon so it's skin side down, reduce heat to medium, and cook for 5 more minutes. Remove the skillet from heat.
03 -
Carefully slide a wide spatula between each salmon fillet and its skin to separate the flesh from the skin. Transfer the salmon (without skin) to a plate. Remove the skins from the skillet - you can eat them later or discard them. Wipe the skillet clean with paper towels.
04 -
In the same skillet, combine cooked jasmine rice, drained chickpeas, sliced cherry tomatoes, and sliced olives. Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring to combine everything. Add 1 tablespoon of olive oil if desired. Season with salt and black pepper to taste.
05 -
In a medium bowl, combine the cubed feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), and 2 tablespoons of chopped fresh oregano if using. Mix so that the herbs and olive oil coat the feta cheese cubes.
06 -
Add half of the feta cheese mixture to the skillet with the rice and mix thoroughly. Place the cooked salmon back into the skillet with the rice and reheat on medium heat for about 1-2 minutes until everything is warm.
07 -
Top the rice and salmon with the remaining feta mixture. Sprinkle fresh oregano on top for garnish and serve immediately.
# Notes:
01 -
If you prefer salmon without skin, you can ask your fishmonger to remove it or purchase skinless fillets.
02 -
The dish can be customized with additional Mediterranean ingredients like artichoke hearts, roasted red peppers, or capers.
03 -
For meal prep, you can cook the rice ahead of time and store it in the refrigerator until ready to use.