Ingredients:
For the Salmon & Marinade:
2 salmon fillets (about 6 oz each)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
2 cloves garlic, minced
Juice of ½ lemon
Salt & black pepper to taste
For the Rice & Chickpeas:
1 tbsp olive oil
1 small red onion, finely chopped
1 bell pepper (red or yellow), diced
1 can (15 oz) chickpeas, drained and rinsed
¾ cup long-grain rice (like jasmine or basmati)
1 ¾ cups low-sodium chicken broth or water
½ tsp cumin
Salt & pepper to taste
Garnish (Optional):
Chopped parsley or dill
Lemon wedges
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Instructions:
Step 1: Marinate the Salmon
In a small bowl, mix olive oil, paprika, oregano, garlic, lemon juice, salt, and pepper. Rub this marinade over the salmon fillets and set aside for 10 minutes.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook for 3–4 minutes until softened.
Step 3: Add Chickpeas and Rice
Stir in chickpeas, rice, cumin, salt, and pepper. Pour in the broth and bring to a light simmer.
Step 4: Nestle and Cook Salmon
Place marinated salmon fillets on top of the rice mixture. Cover the skillet with a lid or foil and reduce heat to low. Simmer for 18–20 minutes, or until rice is tender and salmon is cooked through.
Step 5: Rest and Garnish
Turn off the heat and let it sit for 5 minutes. Garnish with fresh parsley or dill and serve with lemon wedges.
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Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2–3
