Description
Mediterranean Salmon Skillet
Ingredients
2 salmon fillets (6 oz each)
2 cups cooked couscous or rice
1 cup cherry tomatoes, halved
1/2 cup kalamata olives
1/2 cup canned chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp dried oregano
Fresh thyme for garnish (optional)
Salt and pepper to taste
Directions
Heat 1 tbsp olive oil in a skillet over medium heat. Season salmon fillets with smoked paprika, garlic powder, salt, and pepper.
Place the salmon in the skillet, skin-side down. Cook for 4-5 minutes per side or until the salmon is flaky and golden. Remove and set aside.
In the same skillet, add another tbsp of olive oil, then sauté cherry tomatoes, chickpeas, and olives for 3-4 minutes until softened.
Stir in the cooked couscous or rice and dried oregano. Cook for 2 minutes to warm through.
Nestle the salmon back into the skillet and sprinkle with crumbled feta cheese. Garnish with fresh thyme if desired. Serve warm and enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: ~450 kcal per serving
#MediterraneanDelight #HealthyEats #SalmonLovers #OnePanMeals #EasyDinnerRecipes #CleanEating
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your salmon fillets are patted dry with a paper towel to promote a good sear. In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper. Rub this seasoning blend evenly over both sides of the fillets. Heat 1 tablespoon of olive oil in a large, non-stick or cast-iron skillet over medium heat until shimmering. Carefully place the salmon in the pan, skin-side down. Do not move it for 4-5 minutes to allow a crispy crust to form. Flip gently using a spatula and cook for another 4-5 minutes until the fish is opaque and flakes easily. Transfer to a plate.
Without cleaning the skillet, add the remaining olive oil. Increase the heat to medium-high and add the halved cherry tomatoes, chickpeas, and olives. Sauté, stirring occasionally, for 3-4 minutes until the tomatoes begin to blister and release their juices. Add the cooked couscous or rice and dried oregano, stirring to combine and heat through for about 2 minutes. Taste and adjust seasoning with salt and pepper.
Serving Suggestions
This vibrant skillet meal is a complete dish on its own. For a fresh contrast, serve it alongside a simple arugula salad dressed with lemon juice and a drizzle of olive oil. A dollop of tzatziki or a squeeze of fresh lemon juice over the finished dish adds brightness. It pairs beautifully with a glass of crisp Sauvignon Blanc or sparkling water with lemon.
How-to Summary
Season and pan-sear salmon fillets until golden and flaky. Remove from the skillet. In the same pan, sauté tomatoes, chickpeas, and olives. Stir in cooked couscous or rice and oregano. Return the salmon to the skillet, top with feta cheese, garnish, and serve warm.
Frequently Asked Questions
Can I use a different type of fish? Yes, firm white fish like cod or halibut work well. Adjust cooking time as they may cook faster than salmon.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat or in the microwave to prevent the salmon from drying out.
Is this recipe gluten-free? It can be if you use certified gluten-free couscous or opt for rice or quinoa as your base.
Can I make this with fresh herbs? Absolutely. Substitute the dried oregano with 1 tablespoon of chopped fresh oregano or basil. Fresh dill is also a lovely addition.
My salmon skin sticks to the pan. How can I prevent this? Ensure your pan and oil are properly heated before adding the fish. Also, make sure you are using a quality non-stick skillet or a well-seasoned cast-iron pan.
Common Mistakes to Avoid
Avoid overcrowding the skillet when cooking the salmon, as this will steam the fish instead of searing it. Do not skip patting the salmon dry, as excess moisture prevents browning. Be careful not to overcook the salmon; it should be just opaque and flake easily. Finally, ensure your couscous or rice is already cooked and warm before adding it to the skillet to avoid a gummy or cold final dish.
Conclusion
This Mediterranean Salmon Skillet is the epitome of a quick, nutritious, and flavorful weeknight dinner. It combines protein-rich salmon and chickpeas with vibrant vegetables and tangy feta for a truly satisfying meal. In just one pan, you can create a restaurant-quality dish that supports clean eating without sacrificing taste. Its simplicity, speed, and delicious results make it a recipe you’ll return to again and again.