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Mediterranean Salmon with Herb Feta Rice Recipe

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4 from 3 reviews

This vibrant Mediterranean Salmon recipe offers a flavorful one-pan meal perfect for a busy weeknight. Succulent salmon fillets are pan-seared to perfection with a smoky and herbaceous spice rub, then paired with a zesty Mediterranean rice mixture loaded with chickpeas, olives, cherry tomatoes, and bright lemon juice. The dish is finished with a tangy, fresh oregano-infused feta cheese topping, creating a balanced, nutritious, and satisfying meal ready in just 30 minutes.

Ingredients

Salmon and Spices

  • 2 lb salmon fillets (skin-on)
  • 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 (divided)

Mediterranean Rice

  • 1.5 cups cooked jasmine rice
  • 15 oz canned chickpeas, drained
  • 6 oz cherry tomatoes (two colors), sliced in half
  • 1/3 cup kalamata olives, sliced
  • 1/4 cup green olives, sliced
  • 3 tablespoons freshly squeezed lemon juice
  • Salt and black pepper, to taste

Feta Cheese Mixture

  • 6 oz feta cheese, diced into small cubes
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon dried oregano (or more to taste)
  • 2 tablespoons chopped fresh oregano (optional)
  • Fresh oregano (for garnish)

Instructions

  1. Prepare the skillet: Heat a large, high-sided skillet (preferably cast iron) over medium heat for about 4 minutes to warm it evenly.
  2. Season the salmon: Pat the salmon fillets dry and, on the flesh side, rub with 1 tablespoon olive oil. Sprinkle smoked paprika, dried oregano, dried parsley, red chili flakes, and salt evenly over the top.
  3. Cook the salmon, first side: Add 2 tablespoons of olive oil to the hot skillet. Place salmon fillets skin side up and cook over medium-high heat, undisturbed, for 4 minutes to develop a good sear.
  4. Cook the salmon, second side: Flip the salmon fillets skin side down, reduce the heat to medium, and cook for an additional 5 minutes until the salmon is cooked through but moist. Remove from heat.
  5. Remove salmon flesh: Using a wide spatula, carefully separate the salmon flesh from the skin and transfer the skinless fillets to a plate. Remove the salmon skins from the skillet; discard or reserve if desired.
  6. Clean the skillet: Wipe the skillet clean with paper towels to prepare for the rice.
  7. Assemble Mediterranean rice: Add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, kalamata olives, and green olives into the empty skillet.
  8. Add lemon juice and hydrate: Pour in 3 tablespoons of freshly squeezed lemon juice and stir over medium heat to reheat and combine all ingredients. Add 1 tablespoon olive oil if desired.
  9. Season rice: Taste and season with salt and freshly ground black pepper as needed.
  10. Prepare feta cheese dressing: In a medium bowl, combine cubed feta cheese with 1 tablespoon olive oil, 1 tablespoon freshly squeezed lemon juice, 1/4 teaspoon dried oregano, and fresh chopped oregano if using. Toss gently to coat the feta evenly.
  11. Mix feta into rice: Fold half of the feta cheese mixture into the warm rice skillet, mixing thoroughly to blend flavors.
  12. Reheat salmon with rice: Add the cooked salmon pieces into the skillet with rice and gently reheat over medium heat for 1-2 minutes to integrate flavors without drying out the fish.
  13. Plate and garnish: Top the salmon and rice with the remaining feta cheese mixture, then sprinkle fresh oregano leaves over the dish for a fragrant finish. Serve immediately.

Notes

  • Use skin-on salmon fillets for ease of cooking and flavor; skin is removed before serving but can be eaten if preferred.
  • Cooked rice can be jasmine or any preferred long-grain rice cooked ahead.
  • Adjust red chili flakes according to spice preference.
  • Fresh oregano is optional but adds bright herbal notes.
  • This recipe is best served immediately to enjoy the fresh textures and vibrant flavors.
  • Leftover rice and salmon can be stored separately in airtight containers in the refrigerator for up to 2 days.

Find it online: https://lauracooks.com/mediterranean-salmon-with-herb-feta-rice-recipe/