Mediterranean Salmon and Lemon Rice with Chickpeas

Mediterranean Salmon and Lemon Rice with Chickpeas is a fresh, wholesome dish packed with bright citrus, savory spices, and heart-healthy ingredients. Tender salmon fillets are seasoned and seared or baked to perfection, then served over a bed of fluffy lemon-infused rice with chickpeas and herbs. I love this meal when I want something light but filling, full of flavor and nutrition.

Why You’ll Love This Recipe

I love how this recipe brings together bold Mediterranean flavors in a simple, balanced dish. The lemon rice is fresh and fragrant, the chickpeas add protein and texture, and the salmon is rich and satisfying. It’s easy to make in under an hour and looks beautiful on the plate—perfect for a weeknight dinner or a casual dinner party.

Ingredients

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

For the salmon:

• Salmon fillets (skin-on or skinless)

• Olive oil

• Lemon juice

• Garlic (minced)

• Dried oregano

• Salt and pepper

• Paprika (optional, for color)

For the lemon rice and chickpeas:

• Long grain rice or basmati

• Canned chickpeas (drained and rinsed)

• Onion (finely chopped)

• Garlic (minced)

• Lemon zest and juice

• Olive oil

• Vegetable or chicken broth

• Salt and pepper

• Fresh parsley or dill (for garnish)

Directions

1. I season the salmon fillets with olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika. I let them marinate while I prepare the rice.

2. In a large saucepan, I sauté the onion in olive oil until soft, then add the garlic and cook for another minute.

3. I stir in the rice, lemon zest, and chickpeas, coating them in the oil and aromatics.

4. I pour in the broth, bring it to a boil, then cover and simmer on low for about 15–18 minutes, until the rice is tender and the liquid is absorbed.

5. While the rice cooks, I sear the salmon in a skillet over medium-high heat for 4–5 minutes per side, or bake it at 400°F (200°C) for 12–15 minutes until cooked through.

6. Once the rice is done, I fluff it with a fork and stir in the lemon juice.

7. I plate the lemon rice and chickpeas with the salmon on top, and finish with chopped parsley or dill.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 25–30 minutes to cook, so dinner is ready in under 45 minutes.

Variations

Sometimes I add spinach or arugula to the rice at the end for extra greens. Kalamata olives or sun-dried tomatoes are great add-ins too. I’ve also swapped the salmon for grilled chicken or shrimp when I want to change things up.

storage/reheating

Leftovers store well in the fridge for up to 3 days. I reheat the rice gently in the microwave or in a skillet with a splash of broth or water. The salmon can be reheated in the oven or air fryer to maintain texture.

FAQs

Can I use canned salmon?

Yes, if I’m short on time, I flake canned salmon and serve it over the finished lemon rice. It’s a great shortcut.

What kind of rice works best?

I usually use basmati or long-grain white rice for the fluffiest texture, but brown rice works too—just adjust the cooking time and liquid.

Can I make this dish dairy-free and gluten-free?

Yes, it’s naturally dairy-free and gluten-free as written. Just double-check broth and seasoning labels if needed.

Is this dish good for meal prep?

Absolutely. I portion it into containers and enjoy it for lunches during the week. The flavors hold up really well.

How do I know when salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh should turn opaque and light pink throughout.

Conclusion

Mediterranean Salmon and Lemon Rice with Chickpeas is a bright, satisfying meal that’s full of vibrant flavors and healthy ingredients. It’s easy to make, beautiful to serve, and always leaves me feeling good. Whether I’m cooking for my family or just making dinner for myself, this dish brings sunshine to the table any time of year.

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