Can I use frozen salmon for Mediterranean Salmon?

Yes, frozen salmon works well for Mediterranean Salmon. Make sure to thaw the fillets completely and pat them dry before seasoning. Removing excess moisture helps the salmon develop a better crust during cooking.

What type of rice works best for Mediterranean Salmon?

Jasmine rice is a popular option because of its soft texture and light aroma, but basmati rice, brown rice, quinoa, couscous, or orzo also pair beautifully with Mediterranean Salmon.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Be careful not to overcook it, as salmon can dry out quickly.

Can Mediterranean Salmon be made ahead of time?

Absolutely. Mediterranean Salmon is excellent for meal prep. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to maintain the best texture.

Mediterranean Salmon Easy One-Pan Recipe

Name: Mediterranean Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 lb salmon fillets; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley; 1/4 teaspoon red chili flakes; 1/4 teaspoon salt; 3 tablespoons olive oil; 1 1/2 cups cooked jasmine rice; 15 oz canned chickpeas, drained; 6 oz cherry tomatoes, halved; 1/3 cup kalamata olives, sliced; 1/4 cup green olives, sliced; 3 tablespoons fresh lemon juice; 6 oz feta cheese, cubed; 1 tablespoon olive oil for feta mixture; 1 tablespoon fresh lemon juice for feta mixture; 1/4 teaspoon dried oregano for feta mixture; 2 tablespoons chopped fresh oregano; Fresh oregano for garnish; Salt and black pepper to taste

Description

Mediterranean Salmon is a healthy one-pan dinner packed with tender salmon, fluffy rice, chickpeas, olives, cherry tomatoes, lemon juice, and creamy feta cheese. This easy Mediterranean-inspired recipe is full of fresh flavor, high in protein, naturally gluten free, and perfect for busy weeknights or meal prep.

Ingredients

Scale

2 lb salmon fillets
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon red chili flakes
1/4 teaspoon salt
3 tablespoons olive oil
1 1/2 cups cooked jasmine rice
15 oz canned chickpeas, drained
6 oz cherry tomatoes, halved
1/3 cup kalamata olives, sliced
1/4 cup green olives, sliced
3 tablespoons fresh lemon juice
6 oz feta cheese, cubed
1 tablespoon olive oil for feta mixture
1 tablespoon fresh lemon juice for feta mixture
1/4 teaspoon dried oregano for feta mixture
2 tablespoons chopped fresh oregano
Fresh oregano for garnish
Salt and black pepper to taste

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Instructions

Pat the salmon fillets dry with paper towels. Rub the salmon with 1 tablespoon olive oil, smoked paprika, dried oregano, dried parsley, red chili flakes, and salt.
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
Place the salmon skin-side up and cook undisturbed for 4 minutes until golden.
Flip the salmon, reduce heat to medium, and cook for another 5 minutes until flaky and fully cooked.
Transfer the salmon to a plate and carefully remove the skin if desired.
Wipe the skillet clean and add cooked jasmine rice, chickpeas, cherry tomatoes, kalamata olives, and green olives.
Pour in 3 tablespoons fresh lemon juice and stir everything together over medium heat until warmed through.
Season the rice mixture with salt and black pepper to taste.
In a separate bowl, combine feta cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, and chopped fresh oregano.
Mix half of the feta mixture into the rice mixture.
Return the cooked salmon to the skillet and top with the remaining feta mixture.
Garnish with fresh oregano and serve warm.

Notes

Use fresh salmon for the best flavor and texture.
Do not overcook the salmon to keep it moist and flaky.
Brown rice, quinoa, couscous, or orzo can replace jasmine rice.
Add spinach, zucchini, or artichokes for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe freezes well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 859 kcal
Sugar: 5 g
Sodium: 890 mg
Fat: 42 g
Saturated Fat: 10 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 8 g
Protein: 67 g
Cholesterol: 145 mg