This Mediterranean salmon with rice is one of my favorite one-pan meals because it’s comforting, fresh, and incredibly easy to make. I love how the flaky salmon pairs with lemony rice, chickpeas, olives, and feta, creating a balanced dish that feels both light and filling at the same time. It’s the kind of dinner I rely on when I want big flavor without spending hours in the kitchen.
Why You’ll Love This Recipe
I like this recipe because everything comes together in one skillet, which makes cleanup simple. The flavors are bold and vibrant thanks to lemon, olives, and herbs, yet the process stays straightforward. I also enjoy how versatile it is, since I can easily adjust ingredients based on what I have on hand while still ending up with a satisfying meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Salmon
2 pounds salmon fillets
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon red chili flakes
¼ teaspoon salt
3 tablespoons olive oil, divided
Rice mixture
1½ cups cooked jasmine rice
1 can (15 ounces) chickpeas, drained and rinsed
6 ounces cherry tomatoes, halved
⅓ cup kalamata olives, sliced
¼ cup green olives, sliced
3 tablespoons freshly squeezed lemon juice
I start by seasoning the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, salt, and 1 tablespoon of olive oil. I heat a large skillet over medium heat, add the remaining olive oil, and cook the salmon for about 4 minutes per side until it’s golden and cooked through. I remove it from the skillet and set it aside.
Using the same skillet, I add the cooked rice, chickpeas, cherry tomatoes, kalamata olives, and green olives. I drizzle in the lemon juice and gently stir everything together, letting it warm through and absorb the flavors.
In a small bowl, I mix the feta cheese with olive oil, lemon juice, dried oregano, and fresh oregano if I’m using it. I stir half of the feta mixture into the rice, then place the salmon on top to reheat gently. I finish by sprinkling the remaining feta and fresh oregano over everything before serving.
Servings And Timing
This recipe makes about 4 servings.
Preparation time is approximately 15 minutes.
Cooking time is about 15 minutes.
Total time is around 30 minutes.
Variations
I sometimes swap jasmine rice for basmati or brown rice when I want a slightly different texture. If I don’t have chickpeas, I use white beans or skip the legumes altogether. When I want extra vegetables, I add spinach, zucchini, or roasted red peppers to the rice mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming the rice mixture gently on the stovetop and adding the salmon at the end so it doesn’t dry out. The microwave also works well if I reheat in short intervals.
FAQs
Can I use frozen salmon for this recipe?
I use frozen salmon as long as it’s fully thawed and patted dry before cooking, which helps it sear properly.
What kind of rice works best?
I usually use jasmine rice, but any cooked long-grain rice works well in this dish.
Can I make this recipe dairy-free?
I simply leave out the feta cheese or replace it with a dairy-free alternative when I want to keep it dairy-free.
Is this recipe good for meal prep?
I like it for meal prep because it stores well and reheats easily for lunches or quick dinners.
Can I make this recipe spicy?
When I want more heat, I add extra red chili flakes or a pinch of cayenne to the salmon seasoning.
Conclusion
I love making this Mediterranean salmon with rice because it’s quick, flavorful, and reliable every time. It’s a recipe I turn to when I want a wholesome meal that feels special without being complicated, and it always earns a place in my weekly rotation.
A vibrant and easy one-skillet Mediterranean salmon with rice dish featuring flaky salmon, lemony rice, chickpeas, olives, tomatoes, and creamy feta cheese. Perfect for a quick, healthy dinner packed with bold flavors.
Ingredients
For the salmon:
2 pounds salmon fillets
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon red chili flakes
¼ teaspoon salt
3 tablespoons olive oil, divided
For the rice mixture:
1½ cups cooked jasmine rice
1 can (15 oz) chickpeas, drained and rinsed
6 oz cherry tomatoes, halved
⅓ cup kalamata olives, sliced
¼ cup green olives, sliced
3 tablespoons lemon juice
For the feta mixture:
6 oz feta cheese, diced
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon dried oregano
2 tablespoons chopped fresh oregano (optional)
Fresh oregano for garnish
Instructions
Season salmon with paprika, oregano, parsley, chili flakes, salt, and 1 tbsp olive oil. Heat 2 tbsp olive oil in a large skillet over medium heat and cook salmon for 4 minutes per side or until golden and cooked through. Set aside.
In the same skillet, add rice, chickpeas, cherry tomatoes, kalamata olives, green olives, and lemon juice. Stir gently to combine and heat through.
In a small bowl, mix diced feta with olive oil, lemon juice, dried oregano, and fresh oregano (if using).
Stir half the feta mixture into the rice. Place cooked salmon fillets on top of the rice and warm through for 1–2 minutes.
Top with the remaining feta mixture and garnish with fresh oregano. Serve immediately.
Notes
Swap jasmine rice with basmati, brown rice, or quinoa for variation.
Add zucchini, spinach, or roasted peppers for extra vegetables.
Use canned white beans instead of chickpeas if desired.
Omit feta or use dairy-free cheese for a dairy-free version.
To make it spicier, add extra chili flakes or a pinch of cayenne to the salmon seasoning.
