Mediterranean Salmon (30-Minute, One-Pan Meal)

This easy one-pan Mediterranean salmon dinner comes together in just 30 minutes. The recipe features staples of Mediterranean cuisine: rice, chickpeas, tomatoes, olives, lemon, oregano, and feta cheese. It's healthy and gluten-free. Easy enough to make on a busy weeknight and fancy enough to entertain guests.

Prep time: PT15M

Cook time: PT15M

Total time: PT30M

Rating

4.27 stars (441 reviews)

Keywords

Mediterranean salmon

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 (divided)
1.5 cups cooked jasmine rice
15 oz chickpeas (canned)
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
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)
2 tablespoons chopped fresh oregano (optional)
fresh oregano (for garnish)

Cuisine

Mediterranean

Steps

Cook salmon on stovetop
- Heat a large, high-sided skillet (I used cast iron) over medium heat for about 4 minutes to heat it up.
- I used salmon fillets with skin-on. Season the top of the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, using 1 tablespoon of olive oil to rub the spices on top of the fish.
- Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.
- Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.
- Carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate.
- Remove skins from the skillet. You can eat them later or discard them if you don't like them.
- Wipe the skillet clean with paper towels.
Make Mediterranean rice in the same skillet
- Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives, to the same, now empty, skillet.
- Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring everything to combine. Add 1 tablespoon of olive oil, if you like.
- Season with salt and black pepper, to taste.
Make feta cheese mixture
- In a medium bowl, combine cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, 1/4 teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
Assemble
- Add half of the feta cheese mixture to the skillet with rice and mix thoroughly.
- Add cooked salmon to the skillet with rice and reheat on medium heat.
- Top the rice with the remaining feta mixture. Sprinkle fresh oregano on top of the Mediterranean salmon and rice. Serve.

Nutitrion

Serving Size: 1 serving
Calories: 859 kcal
Carbohydrates: 53 g
Protein: 63 g
Fat: 44 g
Saturated Fat: 11 g
Cholesterol: 163 mg
Sodium: 1053 mg
Sugar: 7 g
Unsaturated Fat: 29 g

Reviews

Makesha on 2025-06-03 (4 stars):
The salmon cooked amazing. I got a little confused with removing the skin and ended up with a little gelatous material I needed to remove. Maybe si didn’t have the pan hot enough for that. I also didn’t read to clean out the pan until after I had already added the beans and olives with the rice. It still came out okay. The bean, olive, rice mixture was a bit moist so I cooked down in a simmer for a little longer. I love the flavor of the salmon, I would have liked more flavor in the bean/rice mix. I added a side salad. I will continue to work at this by doing this again.
Nicole on 2025-05-27 (5 stars):
When adding additional veggies like asparagus, do you need to cook them before adding them to heat in the skillet?
Deb on 2025-05-18 (5 stars):
Delicious and easy.
Pat Endicott on 2025-05-18 (5 stars):
Great recipe, really tasty and easy to make - even though I forgot to add the chickpeas . Still tasted amazing and roasted chickpeas done for snacking . Will definitely be a repeater. Always glad to see recipes without onion or garlic - major IBS triggers for me
Grant on 2025-05-09 (4 stars):
Recipe was very tasty, however I found that the cooking time for the Salmon was too long. My salmon was overcooked and too dry. Also the lemon juice was a little too overpowering in the rice mixture, possibly substitute red wine vinegar to ensure an acidic balance. The only other comment I have is that my finished dish did not look like the attached photo!
Tracy on 2025-04-29 (5 stars):
Quick, easy, and so delicious! I’ll definitely make this again!
Susi on 2025-04-03 (5 stars):
I added peppers, fennel and courgettes to the mix and roasted it in tins in the oven. I was cooking for 10. I made 3 times the amount of marinade and used some of it on the vegetables. Also added some precooked baby potatoes tooNear the end of the roasting time after cooking the beans and olives I add the marinaded salmon fillets and cooked them for 5 mins each side, depends on thickness really so a very easy cook. I made the rice separately to serve with it. Think some tasty bread would be good too. Thank you for the inspiration to make this meal
Elaine on 2025-03-16 (5 stars):
Followed the recipe and results were excellent! The balance of flavors and textures were excellent. My husband raised an eyebrow on the chickpeas but I asked him to give them a chance and he loved them! Told me to put this recipe on the keeper list! Thank you!
Kathy Havard on 2025-02-10 (5 stars):
Excellent recipe. I used 1/3 of the feta and less olive oil to cut the calories. There was enough feta to add a creaminess. Will repeat this dish!