A one pan skillet dinner of salmon and Greek fried rice? Yes Please! Super easy, healthy and delicious all in one, this gives dining in Santorini sunshine vibes. Simply sear fresh salmon and serve atop fast feta fried rice. Serve with an Oregon Pinot Gris or other crisp white wine.
Serves: 4
Prep time: 15 min
Cook time: 15 min
Diet: Gluten Free
Ingredients
Salmon
- 1.5 lb. salmon filet, skinned
- ½ t kosher salt
- ½ t black pepper
- 1 t Peppered Earth Smoked Paprika
- Pinch Peppered Earth Crushed Red Chili Flakes
- 3 T Sebastiano’s extra virgin olive oil, divided
Feta and Olive Fried Rice
- 15 oz. can garbanzo beans, drained
- 1.5 c cooked jasmine rice, cooled
- 6 oz. multicolored cherry tomatoes, halved
- ¼ c pitted Kalamata olives, quartered
- ¼ c pitted green olives, quartered
- ½ lemon, zest and juice of (reserve ½ lemon for wedges)
- 6 oz. feta, large crumbles, divided
- 1 T fresh parsley, rough chopped
- ½ T fresh oregano and mint, rough chopped
Steps
- Warm 1 T olive oil large skillet over medium high heat. Season salmon filet and lay upside down in pan, searing until golden brown, 3 min. Carefully flip salmon and continue cooking until flaky in center and 140F internal temp, 5-6 min more. Remove salmon from pan and keep warm.
- Wipe skillet with paper towel. Add remaining 2 T olive oil with garbanzo beans, cooking 1 min.
- Add rice and stir until heated through, 1 min. Add tomatoes, olives, lemon juice/zest, 4 oz. of cheese (save remainder for topping), and all herbs. Stir 1 min.
- Place salmon on top of rice, sprinkle remaining feta over; garnish with lemon wedges and pinch of fresh mint or parsley.
