Description
Learn how to make a delicious 30 Minute Mediterranean Salmon dish that’s bursting with flavor and perfect for a quick and healthy meal. Master this recipe today!
Ingredients
- 2 lb (900 g) salmon fillets
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (3 ml) dried oregano
- 1/2 tsp (3 ml) dried parsley
- 1/4 tsp (1 ml) red chili flakes
- 1/4 tsp (1 ml) salt
- 3 tbsp (45 ml) olive oil, divided
- 1 1/2 cups (355 ml) cooked jasmine rice
- 15 oz (425 g) canned chickpeas
- 6 oz (170 g) cherry tomatoes (2 colors), sliced in half
- 2/3 cup (160 ml) beef bacon, sliced
- 1/4 cup (60 ml) green olives, sliced
- 3 tbsp (45 ml) freshly squeezed lemon juice
- 6 oz (170 g) halloumi cheese, diced into small cubes
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/4 tsp (1 ml) dried oregano or more
- 2 tbsp (30 ml) chopped fresh oregano, optional
- Fresh oregano for garnish
Instructions
- Warm up a large, deep frying pan (I used a cast iron one) over medium heat for roughly 4 minutes.
- The salmon fillets I used had the skin on. Coat the top of the salmon with smoked paprika, oregano, parsley, chili flakes, and salt, using 1 tablespoon of olive oil to help spread the spices over the fish.
- Pour 2 tablespoons of olive oil into the preheated pan. Place the salmon with the skin facing up and let it cook on medium-high heat for 4 minutes without moving it.
- Turn the salmon over, so the skin is facing down. Lower the heat to medium and continue to cook for another 5 minutes before removing it from the heat.
- Gently slide a wide spatula between each salmon fillet and the skin to separate them carefully. Transfer the skinless salmon to a plate.
- Take the skins out of the pan. You can eat them later or throw them away if you prefer.
- Clean the pan with paper towels.
- Put the cooked rice, drained chickpeas, halved cherry tomatoes, and sliced olives into the now empty pan.
- Pour in 3 tablespoons of freshly squeezed lemon juice and warm everything on medium heat, stirring to mix. Add 1 tablespoon of olive oil if desired.
- Adjust the flavor with salt and black pepper according to your preference.
- In a medium-sized bowl, toss the diced Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more if needed), and 2 tablespoons of chopped fresh oregano (if using).
- Stir to ensure the herbs and oil evenly coat the feta cubes.
- Incorporate half of the feta mixture into the skillet with the rice, mixing thoroughly.
- Place the cooked salmon back into the skillet with the rice and warm it on medium heat.
- Finish the dish by topping the rice with the remaining feta mixture. Garnish the Mediterranean salmon and rice with fresh oregano before serving.
Notes
- Try grilling the salmon fillets for a smoky flavor boost.
- Roast chickpeas in the oven with olive oil and smoked paprika for added crispiness.
- Swap beef bacon for turkey bacon or regular bacon to switch up the taste.
