Ingredients
2 lb salmon fillets
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp red chili flakes
1/4 tsp salt
3 Tbsp olive oil, divided
1.5 cups cooked jasmine rice
15 oz canned chickpeas
6 oz cherry tomatoes (2 colors), halved
1/3 cup kalamata olives, sliced
1/4 cup green olives, sliced
3 Tbsp freshly squeezed lemon juice
6 oz feta cheese, diced into small cubes
1 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp dried oregano (or more to taste)
2 Tbsp chopped fresh oregano (optional)
Fresh oregano for garnish
Instructions
- Pat salmon fillets dry. Rub with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Drizzle with 2 Tbsp olive oil.
- Heat a large skillet over medium-high heat. Add salmon, skin side down if applicable, and cook 3–4 minutes per side until cooked through and flaky. Remove from pan and set aside.
- In the same pan, add 1 Tbsp olive oil. Stir in chickpeas, cherry tomatoes, kalamata olives, and green olives. Cook 2–3 minutes until tomatoes soften slightly. Add jasmine rice and lemon juice; stir to combine and heat through.
- In a small bowl, combine feta cheese, olive oil, lemon juice, dried oregano, and optional fresh oregano. Toss gently to coat.
- Arrange salmon over the rice mixture. Top with the feta mixture and garnish with fresh oregano. Serve warm.
Notes
Substitute jasmine rice with quinoa or couscous for variation.
For dairy-free, use plant-based feta.
Roasted red peppers or artichokes make great additions to the rice mix.
Bake salmon at 400°F for 12–15 minutes as an alternative to pan-searing.
Store feta mixture separately for best texture when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 salmon fillet with rice and topping
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg