Meat & Seafood
SKILLET
This one-pan wonder brings together perfectly seared salmon and fast, flavorful feta fried rice for an easy, feel-good dinner with sunny Santorini vibes. Healthy, satisfying, and ready in no time, it’s proof that weeknight meals can still feel special. Finish it off with a glass of Oregon Pinot Gris or another crisp white, and let dinner transport you.
Serves: 4
Difficulty: Easy
Ingredients:
Prep time: 15 minutes
Cook time: 15 minutes
1.5 lb. salmon fillet, 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 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 in large skillet over medium high heat. Season salmon fillet 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.
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