What can I use instead of salmon?

Trout‚ halibut‚ sea bass‚ cod‚ or mahi-mahi are other fish you can substitute for salmon․ Use fillets so you can cook and serve them like salmon with rice․ Adjust cooking times for fillets as needed․ Other ways to test for doneness include checking that the fillets flake‚ in addition to timing․

Can I substitute the rice?

Yes‚ basmati rice and other long-grain rice varieties and Arborio rice can be used as substitutes for jasmine rice․ Other substitutes include couscous and orzo and other short pastas such as farfalle‚ fusilli‚ penne‚ and rigatoni․ All grains and pastas need to be precooked and added to the pan․ The pan is primarily used to reheat the grains or pastas with added chickpeas‚ tomatoes‚ olives‚ and lemon juice․

How can I use extra chickpeas?

Extra chickpeas can be used in other salads and grain and soup recipes․ Chickpeas have a mild taste that works well with lemon‚ olives‚ tomatoes‚ and oregano‚ all of which are used in this recipe․ Other types of beans that can be used in this recipe include cannellini beans and cooked lentils․ Canned beans must be drained before being added to the rice mixture to avoid making the rice too wet․

Can I freeze Mediterranean salmon?

Yes‚ the recipe indicates it can be frozen․ For optimal flavor and texture‚ as described on the recipe site‚ freeze the food without fresh tomatoes and add fresh tomatoes when serving․ Other fresh tomatoes can be frozen with this dish‚ but their texture will be different․ Portions of the salmon and rice can be frozen‚ if desired․ The feta topping and fresh oregano can be frozen separately and served with the dish․

How do I reheat leftovers?

Reheat leftover salmon and rice on low to medium heat in a pan of appropriate size․ Take leftover salmon out of cooked rice before reheating to avoid breaking apart salmon fillets․ Add olive oil to reheated rice and stir often․ Return salmon to rice pan and flip as needed․ Garnish with leftover feta or oregano before serving․

Mediterranean Salmon with Lemon Chickpea Rice and Feta

By Noah BennettOct 6, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Choose fresh salmon fillets with skin‚‌ if available‚‌ for a moist‚ tender texture․ Consider this Mediterranean salmon recipe in one pan with lemon‌ rice and chickpeas‌ and other ingredients‚ including tomatoes‚ olives‚ feta cheese‚ and paprika- and oregano-seasoned salmon fillets․

Mediterranean Salmon with Lemon Chickpea Rice and Feta

Smoked paprika‚ dried oregano‚ parsley‚‌ red pepper flakes‚ and salt‌ are added for seasoning to the salmon‚ which is cooked in a pan with olive oil․ Precooked jasmine rice can‌ be made ahead of‌ time to save preparation time․ Sauté canned chickpeas and halved cherry tomatoes with‌ sliced kalamata and green olives and‌ lemon juice in the pan to serve as a base for the salmon․ Cube feta cheese and mix with olive oil‚ lemon‌ juice‚ dried oregano‚ and fresh‌ oregano‚ if available․

The salmon should brown on one side and‌ remain intact but flake easily‌ after it is flipped and the heat is reduced․ Preheating the‌ pan helps keep the salmon‌ from sticking․ A wide spatula can‌ be used to scoop the salmon from the pan‌ onto a plate by sliding it under the salmon but over the skin․ Removing the salmon skins helps make room in the‌ pan for the‌ rice mixture․

Add half of the feta mixture to the cooked rice and‌ mix well․ Return the salmon to the pan‌ and add the remaining feta and fresh oregano․ This recipe is for a main dish‚ though the author‌ suggests serving with a side salad․ Reheat leftovers by keeping the salmon and rice separate to avoid breaking up‌ the salmon․

Why you'll love this recipe

Salmon is the featured‌ ingredient․ Smoked paprika‚ oregano‚ parsley‚ and red pepper flakes add‌ flavor without interfering with the texture of the salmon․
Jasmine rice and canned chickpeas are common ingredients‌ in this dish․ Fresh and canned tomatoes‌ and lemon juice and two varieties of olives provide additional seasoning and salty flavors․
Cubed feta will go further because you use half of the feta to mix into the rice and half to top the dish before serving so each serving has feta flavor․
Fresh cherry tomatoes are included after the salmon cooks․
This helps preserve the bright red color and juicy bite of the cherry tomatoes when consumed with other ingredients like warm rice and chickpeas․
One skillet is used to cook the fish and rice together and for the finished dish․ This adds a browned-pan flavor to the dish and reduces the number of dirty pans․
The ingredient list suggests that the ingredients are seasonal․ The ingredient source mentions asparagus‚ bell peppers‚ artichokes‚ spinach‚ zucchini‚ and other vegetables․

Instructions

Heat a large, high-sided skillet over medium heat for about 4 minutes.

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 the salmon skin side up and cook over medium-high heat for 4 minutes, undisturbed.

Flip the salmon skin side down, reduce the heat to medium, and cook for 5 more minutes.

Remove the skillet from the heat.

Carefully slide a wide spatula between each salmon fillet and the skin to separate the flesh from the skin.

Remove the salmon without skin to a plate.

Remove the skins from the skillet.

Wipe the skillet clean with paper towels.

Add the cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives to the empty skillet.

Add 3 tablespoons of freshly squeezed lemon juice and reheat over medium heat, stirring to combine.

Add 1 tablespoon of olive oil to the rice mixture, if desired.

Season the rice mixture with salt and black pepper to taste.

Combine the cubed feta cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, and chopped fresh oregano, if using, in a medium bowl.

Mix the feta mixture so the herbs and olive oil coat the cubed feta.

Add half of the feta cheese mixture to the skillet with the rice and mix thoroughly.

Add the cooked salmon to the skillet with the rice and reheat over medium heat.

Top the rice with the remaining feta mixture.

Sprinkle fresh oregano over the Mediterranean salmon and rice, then serve.

FAQ

Buy the highest-quality single salmon fillets․ Provide one salmon fillet per diner․ Skin-on salmon fillets of larger size may be cut into serving portions․ The recipe author suggests Scottish‚ Skuna Bay‚ sockeye‚ or king salmon but notes other types of good salmon can be used․ To serve skin-on salmon fillets‚ use a wide spatula to remove the cooked fillet from the skin and place it back on the plate․

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Dinner Fish Salmon Beans & Lentils Mediterranean Gluten Free Quick Meals One Pot

Mediterranean Salmon with Lemon Chickpea Rice and Feta

Name: Mediterranean Salmon with Lemon Chickpea Rice and Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lb salmon fillets; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp dried parsley; 1/4 tsp red chili flakes; 1/4 tsp salt; 3 tbsp olive oil (divided); 1 1/2 cups cooked jasmine rice; 15 oz canned chickpeas (drained); 6 oz cherry tomatoes (2 colors, sliced in half); 1/3 cup kalamata olives (sliced); 1/4 cup green olives (sliced); 3 tbsp freshly squeezed lemon juice; 6 oz feta cheese (diced into small cubes); 1 tbsp olive oil (for feta cheese mixture); 1 tbsp freshly squeezed lemon juice (for feta cheese mixture); 1/4 tsp dried oregano (or more to taste, for feta cheese mixture); 2 tbsp fresh oregano (chopped, optional); fresh oregano (for garnish); black pepper (to taste)

By Noah BennettOct 6, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Salmon is the featured‌ ingredient․ Smoked paprika‚ oregano‚ parsley‚ and red pepper flakes add‌ flavor without interfering with the texture of the salmon․
Jasmine rice and canned chickpeas are common ingredients‌ in this dish․ Fresh and canned tomatoes‌ and lemon juice and two varieties of olives provide additional seasoning and salty flavors․
Cubed feta will go further because you use half of the feta to mix into the rice and half to top the dish before serving so each serving has feta flavor․
Fresh cherry tomatoes are included after the salmon cooks․
This helps preserve the bright red color and juicy bite of the cherry tomatoes when consumed with other ingredients like warm rice and chickpeas․
One skillet is used to cook the fish and rice together and for the finished dish․ This adds a browned-pan flavor to the dish and reduces the number of dirty pans․
The ingredient list suggests that the ingredients are seasonal․ The ingredient source mentions asparagus‚ bell peppers‚ artichokes‚ spinach‚ zucchini‚ and other vegetables․

Ingredients

Servings4

•2 lb salmon fillets
•1 tsp smoked paprika
•½ tsp dried oregano
•½ tsp dried parsley
•¼ tsp red chili flakes
•¼ tsp salt
•3 tbsp olive oil (divided)
•1 ½ cups cooked jasmine rice
•15 oz canned chickpeas (drained)
•6 oz cherry tomatoes (2 colors, sliced in half)
•⅓ cup kalamata olives (sliced)
•¼ cup green olives (sliced)
•3 tbsp freshly squeezed lemon juice
•6 oz feta cheese (diced into small cubes)
•1 tbsp olive oil (for feta cheese mixture)
•1 tbsp freshly squeezed lemon juice (for feta cheese mixture)
•¼ tsp dried oregano (or more to taste, for feta cheese mixture)
•2 tbsp fresh oregano (chopped, optional)
•fresh oregano (for garnish)
•black pepper (to taste)

Instructions

1
Heat a large, high-sided skillet over medium heat for about 4 minutes.
2
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.
3
Add 2 tablespoons of olive oil to the hot skillet.
4
Add the salmon skin side up and cook over medium-high heat for 4 minutes, undisturbed.
5
Flip the salmon skin side down, reduce the heat to medium, and cook for 5 more minutes.
6
Remove the skillet from the heat.
7
Carefully slide a wide spatula between each salmon fillet and the skin to separate the flesh from the skin.
8
Remove the salmon without skin to a plate.
9
Remove the skins from the skillet.
10
Wipe the skillet clean with paper towels.
11
Add the cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives to the empty skillet.
12
Add 3 tablespoons of freshly squeezed lemon juice and reheat over medium heat, stirring to combine.
13
Add 1 tablespoon of olive oil to the rice mixture, if desired.
14
Season the rice mixture with salt and black pepper to taste.
15
Combine the cubed feta cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, and chopped fresh oregano, if using, in a medium bowl.
16
Mix the feta mixture so the herbs and olive oil coat the cubed feta.
17
Add half of the feta cheese mixture to the skillet with the rice and mix thoroughly.
18
Add the cooked salmon to the skillet with the rice and reheat over medium heat.
19
Top the rice with the remaining feta mixture.
20
Sprinkle fresh oregano over the Mediterranean salmon and rice, then serve.