Mediterranean Salmon with Rice and Chickpeas

Why You’ll Love This Recipe

I adore how this dish balances protein, grains, and veggies in one pan, with bold Mediterranean herbs and spices bringing everything together. The salmon stays juicy, the chickpeas add texture and fiber, and the rice soaks up all the vibrant flavor. It’s easy enough for weeknights yet special enough when I want something a bit more elevated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (about 6 oz each)

• Olive oil

• Lemon (zest and juice)

• Garlic, minced

• Dried oregano or za’atar

• Salt and freshly ground black pepper

• Cooked rice (white, brown, or basmati)

• Canned chickpeas, drained and rinsed

• Cherry tomatoes, halved

• Red onion, thinly sliced

• Fresh parsley or dill, chopped

• Optional: Kalamata olives, sliced; feta cheese, crumbled

Directions

1. Preheat oven to 400 °F (200 °C).

2. In a small bowl, whisk olive oil, lemon zest and juice, garlic, oregano (or za’atar), salt, and pepper to create a marinade.

3. Place salmon fillets on a lined baking sheet or in a baking dish. Spoon half the marinade over the salmon, coating evenly.

4. In a separate bowl, toss chickpeas, cherry tomatoes, and red onion with the remaining marinade. Spread them around the salmon on the pan.

5. Bake for 12–15 minutes, until the salmon is just cooked through and flakes easily.

6. Meanwhile, warm your cooked rice.

7. To serve, place a bed of rice on each plate, top with roasted chickpeas and veggies, then place the salmon fillet on top.

8. Sprinkle with fresh parsley or dill, and add olives or feta if using.

Servings and timing

Serves 2–4.

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: ~25 minutes

Variations

• Grain swaps: I substitute rice with quinoa, couscous, or farro to switch things up.

• Spice twist: I add a pinch of red pepper flakes or use smoked paprika in the marinade for warmth.

• Veggie boost: I include zucchini, bell pepper, or spinach tossed with the chickpeas for extra color and nutrition.

• Herb variation: I sometimes use fresh oregano, mint, or basil for a different herbal note on top instead of parsley.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the salmon and chickpea mixture in the oven at 300 °F (150 °C) for 10–12 minutes or microwave on a low setting to avoid overcooking. I reheat rice separately for best texture.

FAQs

What type of salmon works best?

I find that wild-caught filet (like Atlantic or sockeye) holds up well and develops the best flavor, but any skin-on or skinless salmon fillet works beautifully.

Can I cook everything on the stove instead?

Yes! I sear salmon in a skillet over medium-high heat (about 4 minutes per side), then remove it and toss the chickpeas and veggies in the same pan with the marinade until warmed. Return the salmon briefly to coat with sauce.

Is this meal gluten‑free?

Absolutely—it’s naturally gluten-free if you use plain rice and ensure no cross-contamination.

Can I prepare parts ahead of time?

Definitely! I cook the rice and mix the chickpeas and veggies with marinade ahead, storing separately. At mealtime, I just bake everything together with the salmon.

Can I freeze leftovers?

I don’t recommend freezing salmon—it changes texture. But you can freeze the chickpea‑veggie mixture separately, then thaw, warm, and serve with freshly cooked salmon and rice.

Conclusion

This Mediterranean Salmon with Rice and Chickpeas is one of my favorite go-to meals when I want something nourishing, bright, and easy. It’s packed with protein, flavor, and vibrant textures, and comes together quickly. I hope it becomes a kitchen staple for both of us!