Mediterranean Salmon Rice in 25 Minutes

Instructions:

1. Pat the salmon fillets bone-dry with paper towels. Season with smoked paprika, oregano, salt, and pepper.
2. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until a deep crust forms. Remove salmon and set aside; it will finish cooking later.
3. In the same pan (don't wipe it out!), add the 15 oz drained and dried chickpeas. Sauté for 3 minutes until the skins begin to blister and turn brown. Add the 3 cloves minced garlic and sauté for 30 seconds until the fragrance fills the room. Note: Be careful not to let the garlic turn dark brown, as it will become bitter.
4. Add the 1.5 cups rinsed basmati rice to the pan with the chickpeas. Stir constantly for 2 minutes to coat every grain in the flavored oil. You are looking for the rice to look translucent at the edges and smell slightly nutty.
5. Pour in the 2.75 cups chicken broth and add the lemon zest. Bring the liquid to a rolling boil, then immediately turn the heat to low. Cover the pan with a tight fitting lid. Simmer for 12 minutes until the liquid is fully absorbed and small steam holes appear on the surface of the rice.
6. Quickly lift the lid and nestle the seared salmon fillets back into the rice. Replace the lid and let the dish sit off the heat for 5 minutes. Note: This carryover heat gently finishes the salmon without drying it out.
7. Remove the lid and drizzle the fresh lemon juice over the entire pan. Scatter the 0.5 cup halved Kalamata olives and 0.25 cup chopped flat leaf parsley over the top. The steam will release the oils in the parsley, creating a vibrant aroma.
8. Sprinkle 0.25 cup crumbled feta cheese over the dish. Serve it straight from the skillet to the table to maintain that beautiful presentation. The contrast of the white feta against the golden rice is a visual delight for any gathering.