Mediterranean Diet Salmon Doria

Experience the rich flavors of the Mediterranean with this wholesome and comforting Mediterranean Diet Salmon Doria. This vibrant twist on the classic Japanese-inspired casserole layers flaky, oven-baked salmon fillets over a bed of nutty brown rice infused with garlic, wilted spinach, and sweet cherry tomatoes, all crowned with a luscious homemade béchamel sauce. Topped with a sprinkle of Parmesan cheese and crunchy pine nuts, this dish bakes to golden perfection for a meal that’s as nutritious as it is indulgent. Perfect for those following the Mediterranean diet, this recipe combines heart-healthy ingredients like olive oil, feta cheese, and basil to create a satisfying one-dish dinner that’s both elegant and easy to prepare. Ready in just over an hour, it’s ideal for impressing guests or elevating your weeknight meals!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Salmon fillets
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon zest
• 3 cloves Garlic cloves
• 2 cups Cooked brown rice
• 1 cup Cherry tomatoes
• 2 cups Baby spinach leaves
• 100 grams Feta cheese
• 0.5 cup Basil leaves
• 0.25 cup Pine nuts
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 0.25 teaspoon Nutmeg
• 0.5 cup Grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drizzle 1 tablespoon of olive oil over the salmon fillets and season with salt, black pepper, and lemon zest. Set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and add to the skillet, cooking until fragrant but not browned.

Step 4

Add the cherry tomatoes to the pan and cook for about 3-4 minutes until they start to soften.

Step 5

Stir in the cooked brown rice and baby spinach leaves, cooking for another 2 minutes or until the spinach wilts.

Step 6

Turn off the heat and stir in the crumbled feta cheese and chopped basil leaves. Transfer the rice mixture into a greased 9x13-inch baking dish.

Step 7

In the same skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux.

Step 8

Gradually whisk in the milk, continuing to whisk until the mixture thickens into a creamy white sauce. Stir in a pinch of nutmeg and half of the grated Parmesan cheese.

Step 9

Pour the white sauce evenly over the rice and vegetable mixture in the baking dish.

Step 10

Place the salmon fillets on top of the rice, pushing them slightly into the sauce.

Step 11

Sprinkle the remaining Parmesan cheese and pine nuts over the top.

Step 12

Bake in the preheated oven for 25-30 minutes until the salmon is cooked through and the top is golden brown.

Step 13

Remove from the oven and let it rest for a few minutes before serving.

Nutrition Facts

Serving size	(1848.5g)

Amount per serving	% Daily Value*
Calories	2997.5

Total Fat 193.6g	0%
Saturated Fat 58.8g	0%
Polyunsaturated Fat 17.8g
Cholesterol 434.9mg	0%
Sodium 5607.0mg	0%
Total Carbohydrate 154.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 30.1g
Protein 170.9g	0%

Vitamin D 230.7IU	0%
Calcium 1659.0mg	0%
Iron 10.8mg	0%
Potassium 2033.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 22.5%

Carbs: 20.3%