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

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, ¼ 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.