Description
A vibrant, one-pan Mediterranean dish featuring flaky salmon, fluffy rice, and a medley of chickpeas, grape tomatoes, olives, and crumbled feta. Perfectly balanced, wholesome, and ready in just 30 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup white rice, rinsed
- 2 cups chicken or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup grape tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper, then sear for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
- In the same skillet, add remaining oil, sauté onion and garlic until soft and fragrant, about 3 minutes.
- Stir in rice, broth, chickpeas, tomatoes, and olives. Bring to a simmer.
- Cover and reduce heat to low. Let rice cook for 15 minutes or until tender and liquid is absorbed.
- Return salmon to skillet, nestling it into rice. Sprinkle with feta, cover, and let warm through for 2 minutes.
- Garnish with fresh parsley and lemon wedges. Serve hot.
Notes
- For a spicier version, add crushed red pepper flakes.
- Use low-sodium broth to better control salt levels, especially with olives and feta.
- Don’t over-stir the rice while it’s cooking to avoid gumminess.
Nutrition
- Serving Size: 1 salmon fillet with rice and toppings
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 85mg
Keywords: mediterranean salmon, one pan dinner, salmon with rice, feta and olives, quick healthy dinner