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

4 servings


15 minutes

active time

30 minutes

total time


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 ½ 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)


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.


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.


Serving Size



859 kcal

Total Fat

44 g

Saturated Fat

11 g

Unsaturated Fat

29 g

Trans Fat



163 mg


1053 mg

Total Carbohydrate

53 g

Dietary Fiber

11 g

Total Sugars

7 g


63 g

4 servings


15 minutes

active time

30 minutes

total time
Start Cooking