Mediterranean Salmon with Rice and Chickpeas
This one-pan Mediterranean salmon is baked with lemon, herbs, chickpeas, and tomatoes—served over rice for a healthy and flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2–4
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Main Components:
Salmon fillets (about 6 oz each)
Cooked rice (white, brown, or basmati)
Canned chickpeas, drained and rinsed
Cherry tomatoes, halved
Red onion, thinly sliced
Marinade:
Olive oil
Lemon zest and juice
Garlic, minced
Dried oregano or za’atar
Salt and freshly ground black pepper
Toppings (Optional):
Fresh parsley or dill, chopped
Kalamata olives, sliced
Feta cheese, crumbled
Instructions
Preheat oven to 400°F (200°C).
In a bowl, whisk together olive oil, lemon zest and juice, garlic, oregano or za’atar, salt, and pepper.
Place salmon fillets on a lined baking sheet and spoon half the marinade over them.
In another bowl, toss chickpeas, cherry tomatoes, and red onion with the remaining marinade.
Spread the chickpea-veggie mixture around the salmon on the baking pan.
Bake for 12–15 minutes, until the salmon is cooked through and flakes easily.
While baking, warm the rice.
Serve: Layer rice on plates, top with roasted chickpeas and veggies, and place salmon on top.
Garnish with parsley or dill and add olives or feta if using.
Notes
Grain options: Use quinoa, couscous, or farro instead of rice.
Spice twist: Add smoked paprika or chili flakes for a kick.
Vegetable boost: Include zucchini, spinach, or bell peppers.
Herb swaps: Try mint, basil, or fresh oregano on top.
