Ingredients
Scale
- Salmon:
- 2 pounds 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 use)
- Mediterranean Rice:
- 1½ cups jasmine rice, cooked
- 15 ounces canned chickpeas, drained and rinsed
- 6 ounces cherry tomatoes (mixed colors), halved
- ⅓ cup sliced kalamata olives
- ¼ cup sliced green olives
- 3 tablespoons fresh lemon juice
- Feta Cheese Mixture:
- 6 ounces feta cheese, diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon dried oregano (or more to taste)
- 2 tablespoons chopped fresh oregano (optional)
- Garnish: fresh oregano sprigs
Instructions
Cook the salmon: crispy skin and tender flesh
- Heat your skillet over medium heat for about 4 minutes. This ensures an even sear when the salmon hits the pan.
- Rub the salmon with 1 tablespoon of olive oil and the spice mix. Trust me, the smoked paprika really makes the flavors pop.
- Add the salmon, skin side up, and let it cook undisturbed for 4 minutes. Don’t poke or move it—it’s forming that perfect crust!
- Flip the salmon, reduce the heat, and cook for another 5 minutes. The flesh should be opaque and flake easily with a fork.
- Carefully remove the salmon and peel off the skin if desired. Pro tip: Save the crispy skin as a snack if you like—it’s packed with nutrients and so tasty.
Mediterranean rice: a one-skillet wonder
- Use the same skillet to combine cooked rice, chickpeas, cherry tomatoes, and olives. Let everything heat through on medium heat.
- Add a splash of olive oil and fresh lemon juice to brighten it all up. Stir and season with salt and pepper to taste.
Feta topping: the creamy finishing touch
- In a bowl, toss feta cubes with olive oil, lemon juice, and dried oregano. Add fresh oregano if you have it—it’s not required but adds a lovely herbal note.
Assemble it all
- Stir half the feta mixture into the skillet with the rice.
- Nestle the salmon fillets back into the skillet, and warm everything gently.
- Sprinkle the remaining feta mixture on top, garnish with oregano, and serve straight from the pan.
Notes
This recipe serves four but is easy to scale up or down. For a smaller portion, halve the ingredients. If doubling, cook the salmon in batches to avoid overcrowding the skillet. One thing to note: if you increase the feta topping, you may want to adjust the lemon juice to taste, so it doesn’t overwhelm the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner