Mediterranean Salmon with Lemon Rice & Chickpeas

Table of Contents

This Mediterranean-inspired dish brings together flaky, herbed salmon with a zesty lemon rice and chickpea salad. It’s bright, balanced, and full of protein and flavor. The salmon is seasoned with classic Mediterranean spices and baked or pan-seared until perfectly tender, while the rice and chickpeas provide a hearty, tangy base with fresh herbs and feta. It’s a simple yet elegant meal that works for a weeknight dinner or a relaxed weekend meal.

Total Time: 30–35 minutes
Servings: 4

Ingredients

For the Salmon:

4 salmon fillets

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika (smoked or regular)

1 teaspoon garlic powder or 2 cloves garlic, minced

Salt and black pepper to taste

Zest of 1 lemon

For the Lemon Rice & Chickpeas:

3 cups cooked rice (jasmine, basmati, or long-grain white)

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

½ cup Kalamata olives, sliced

½ cup crumbled feta cheese

2 tablespoons olive oil

Juice of 1 large lemon (about 2–3 tablespoons)

2 tablespoons chopped fresh parsley or dill (for garnish)

Instructions

Prepare the Salmon:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

In a small bowl, mix olive oil, oregano, paprika, garlic, salt, black pepper, and lemon zest.

Brush or rub this mixture evenly over the salmon fillets.

Place salmon on the prepared baking sheet, skin side down.

Bake for 12–15 minutes, or until the fish flakes easily with a fork.

(Alternatively, pan-sear on medium heat for 4–5 minutes per side until golden and cooked through.)

Make the Lemon Rice & Chickpeas:

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.

Add chickpeas and cook for 2–3 minutes, stirring occasionally.

Add cooked rice, cherry tomatoes, and olives. Stir well to combine and warm everything through.

Drizzle with lemon juice and season with salt and pepper to taste.

Remove from heat and stir in feta cheese and chopped herbs.

Assemble & Serve:

Spoon the lemon rice and chickpea mixture onto plates or a serving platter.

Top each portion with a salmon fillet.

Garnish with extra herbs, a drizzle of olive oil, or a wedge of lemon on the side.

Serve warm and enjoy a light yet filling Mediterranean meal that’s bursting with fresh flavor.

Tips

Choose the right salmon:
Wild-caught salmon (like sockeye or coho) tends to have a richer flavor, while farm-raised salmon is milder and fattier. Either works—just make sure it’s fresh and has a vibrant color.

Pat the salmon dry before seasoning:
Removing excess moisture helps the spices stick and ensures better browning, especially if you’re pan-searing.

Don’t overcook the fish:
Salmon cooks quickly. Remove it from the heat when it flakes easily but is still slightly pink inside. It will continue to cook from residual heat.

Add lemon at the end:
Lemon zest adds brightness before cooking, while a final squeeze of lemon juice after cooking enhances the freshness and balances the richness of the salmon.

Fluff the rice before mixing:
Use a fork to separate the rice grains before adding chickpeas and vegetables. This keeps the texture light and prevents clumping.

Warm the chickpeas properly:
Sautéing chickpeas for a couple of minutes deepens their flavor and gives them a slight crispness before mixing them with rice.

Use good olive oil:
Since olive oil is a key flavor in Mediterranean dishes, use a quality extra-virgin olive oil for drizzling or finishing.

Don’t skip the herbs:
Fresh parsley, dill, or basil can completely change the flavor profile—add them right before serving for color and freshness.

Variations

Grilled Salmon:
Instead of baking, grill the salmon for a smoky, charred flavor. Brush with olive oil and season as usual before grilling 3–4 minutes per side.

Herb-Crusted Salmon:
Press a mixture of chopped herbs, breadcrumbs, and olive oil onto the salmon before baking for a crunchy crust.

Add greens:
Stir in chopped spinach, kale, or arugula to the rice and chickpea mix for extra nutrition and color.

Citrus twist:
Swap lemon for orange or lime for a different kind of brightness that still complements the salmon.

Make it spicy:
Add a pinch of red pepper flakes or a drizzle of harissa for subtle heat.

Protein swap:
You can use grilled shrimp, white fish, or even chicken instead of salmon for variety.

Add roasted veggies:
Toss in roasted zucchini, bell peppers, or eggplant for a more robust side dish.

Vegan option:
Skip the salmon and top the lemon rice with roasted chickpeas, marinated tofu, or grilled vegetables.

Q&A

Q: Can I use canned salmon instead of fresh?
A: Yes, though the texture and flavor will be different. If using canned salmon, drain it well and warm it gently in olive oil and lemon juice before serving over the rice mixture.

Nutrition

(Per Serving — serves 4)

Calories: ~480–520 kcal

Protein: 34–38 g

Carbohydrates: 32–36 g

Fat: 22–25 g

Fiber: 5–6 g

Sodium: ~550 mg

Omega-3s: ~1.5–2 g (from salmon)

Nutrition may vary depending on the type of rice, cheese, and oil used.

Conclusion

Mediterranean Salmon with Lemon Rice & Chickpeas is a meal that strikes the perfect balance between hearty and fresh. The salmon brings richness and healthy fats, while the chickpea and rice mixture adds substance, tang, and color. It’s a vibrant, wholesome dish that’s satisfying yet light enough for any season. This recipe proves how simple ingredients—olive oil, herbs, lemon, and good-quality salmon—can come together to create something elegant and deeply flavorful. Serve it as a weeknight staple or as an impressive dish for guests; it never disappoints.