Mediterranean

Lemon-Herb Salmon Dinner

Name: Lemon-Herb Salmon Dinner
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2.19 pounds Skin-on salmon fillet; 1 Lemon, juiced and zested; 3 tablespoons Olive oil; 2 Garlic cloves, minced; ½ teaspoon Kosher salt; ¼ teaspoon Ground black pepper; ½ teaspoon Dried oregano; 1 can (15.5 ounces) Chickpeas, drained and rinsed; 1 tablespoon Olive oil; 1 Garlic clove, minced; to taste Kosher salt; to taste Ground black pepper; to taste Dried oregano; to taste Lemon, half; 12 ounces Frozen chopped spinach, thawed and squeezed dry; 1 teaspoon Olive oil; 2 cups Brown rice; 2 ½ cups Low-sodium chicken broth; ¼ teaspoon Garlic salt

A bright lemon-oregano salmon with warm chickpeas, wilted spinach, and brown rice: a weeknight Mediterranean plate.

Editor's Choice — a family favorite.

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Prep15 min

Bake25 min

Serves4

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Sunday-night dinner built around a fresh salmon fillet that had to be cooked the same day, lemon and oregano marinade, pantry chickpeas, frozen spinach, and Instant Pot brown rice. Contains: fish.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

2.19 pounds Skin-on salmon fillet

1 Lemon, juiced and zested

3 tablespoons Olive oil

2 Garlic cloves, minced

½ teaspoon Kosher salt

¼ teaspoon Ground black pepper

½ teaspoon Dried oregano

1 can (15.5 ounces) Chickpeas, drained and rinsed

1 tablespoon Olive oil

1 Garlic clove, minced

to taste Kosher salt

to taste Ground black pepper

to taste Dried oregano

to taste Lemon, half

12 ounces Frozen chopped spinach, thawed and squeezed dry

1 teaspoon Olive oil

2 cups Brown rice

2 ½ cups Low-sodium chicken broth

¼ teaspoon Garlic salt

Steps

Cut the salmon into 4 roughly equal portions. Whisk the lemon juice and zest, 3 tablespoons olive oil, 2 minced garlic cloves, salt, pepper, and oregano; pour over the salmon and marinate 10 to 15 minutes.
Start the rice first: combine rice, broth, and garlic salt in the Instant Pot (toast the dry rice in olive oil first if you like). Pressure cook on high 3 minutes, then let it naturally release about 20 minutes. Fluff.
Heat the oven to 400°F. Roast the salmon skin-side down 12 to 15 minutes, until it flakes easily and reads 145°F in the thickest part.
While the salmon roasts, warm the chickpeas: heat 1 tablespoon olive oil in a skillet, stir 1 minced garlic clove 30 seconds, add chickpeas, salt, pepper, and a pinch of oregano; cook 4 to 5 minutes until golden in spots. Finish with a lemon squeeze.
Wilt the spinach in the same pan, about 2 minutes, just until heated through. Serve everything together.

Tip: Cook the chickpeas first, then wilt the spinach in the same pan, because spinach overcooks and goes soggy if it goes in with the chickpeas.

Lemon-Herb Salmon Dinner

Ingredients

Steps

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