Description
Imagine a dish that transports you straight to the sunny shores of the Mediterranean. That’s exactly what you get with this Sun-Kissed Mediterranean Salmon with Herb-Infused Rice. Featuring juicy salmon fillets seasoned with aromatic herbs and spices, nestled on a bed of fragrant jasmine rice mixed with chickpeas, olives, and cherry tomatoes, and topped with a tangy feta cheese mixture. This dish not only promises a feast for your taste buds but also a healthy meal that’s easy to prepare.
The beauty of this dish lies in its simplicity and the freshness of its ingredients. The combination of smoked paprika, oregano, and fresh lemon juice brings out the natural flavors of the salmon, while the creamy feta adds a delightful contrast. Ideal for a nutritious family dinner or a special weekend meal, it’s a recipe that’s sure to impress.
Ingredients
Salmon:
2 lb 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
Mediterranean Rice:
1.5 cups cooked jasmine rice
15 oz chickpeas, canned, drained
6 oz cherry tomatoes (2 colors), sliced in half
⅓ cup kalamata olives, sliced
¼ cup green olives, sliced
3 tablespoons freshly squeezed lemon juice
Feta Cheese Mixture:
6 oz feta cheese, diced into small cubes
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon dried oregano (or more to taste)
2 tablespoons chopped fresh oregano (optional)
Fresh oregano for garnish
Instructions
Heat a large, high-sided skillet over medium heat for about 4 minutes. Season the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Use 1 tablespoon of olive oil to rub the spices on the fish.
Add 2 tablespoons of olive oil to the skillet. Place salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.
Flip the salmon to skin side down, reduce heat to medium, and cook for another 5 minutes. Remove from heat and separate the flesh from the skin using a wide spatula. Discard the skin if desired and set salmon aside.
In the same skillet, add the rice, chickpeas, cherry tomatoes, and olives. Stir in 3 tablespoons of lemon juice and heat over medium, stirring occasionally.
In a separate bowl, mix feta cheese, 1 tablespoon olive oil, and lemon juice. Add dried and fresh oregano. Mix until the feta is well-coated.
Stir half of the feta mixture into the skillet with rice. Return the salmon to the skillet, gently mix, then top with the remaining feta mixture. Garnish with fresh oregano.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 650 kcal