9 Mediterranean Diet Dinner Recipes Ready in 30 Minutes or Less

When life gets busy, and it always does, dinner still matters. I wanted to put together a list of my favorite fast recipes. I also asked our team to share their go to quick meals. Now you can enjoy delicious Mediterranean dinners even on the most hectic weeknights.

Why Fast Recipes Matter

Just like you, we are juggling many things at once. We have work, family, and other responsibilities. But we still want to nourish ourselves and our families with healthy food.

When dinnertime is fast approaching, the team here at The Mediterranean Dish relies on these fast Mediterranean diet dinner recipes. The best part? Every single one of them takes 30 minutes or less to make. These are the meals we make again and again when we need to get dinner on the table right now.

1. Shakshuka

Team Member Favorite: Kristina Larsen, Social Media Manager

Why Kristina Loves It: “We have this probably twice a month. It is easy, fast, and inexpensive to make. It is a nice change of pace from meat. It is so comforting. We love putting the pan right on the table and digging in with pita bread. It is great for two people because you can put as many eggs as you want in and save the rest of the sauce for breakfast the next morning.”

Ready in: 25 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• 4 to 6 large eggs
• Fresh parsley or cilantro for garnish
• Pita bread for serving

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper. Cook until soft, about 5 minutes.
2. Add the garlic, cumin, paprika, and red pepper flakes. Cook for one more minute until it smells good.
3. Pour in the crushed tomatoes. Add salt and pepper. Let the sauce simmer for 10 minutes until it thickens slightly.
4. Use a spoon to make small wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5 to 8 minutes, until the egg whites are set but the yolks are still a little runny.
6. Sprinkle with fresh parsley. Serve right away with warm pita bread for dipping.

Why everyone loves it: It is a one pan meal that is perfect for breakfast, lunch, or dinner.

Pro tip: Put the pan right on the table and let everyone dig in with pita bread.

2. Sautéed Shrimp with Garlic and Lemon

Team Member Favorite: Suzy Karadsheh, Founder

Why Suzy Loves It: “I consider this my back pocket recipe when I need to put something together for dinner right NOW. Shrimp cook in just minutes. They pick up flavor from sizzling garlic, olive oil, and a generous squeeze of lemon. The result is a dish that is bright and savory. Add a fast pasta like my Lemon Pasta or Sun Dried Tomato Pasta, and you are done.”

Ready in: 15 minutes
Serves: 4

What You Need:

• 1 pound large shrimp, peeled and deveined
• Salt and pepper to taste
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Lemon wedges for serving

How to Make It:

1. Pat the shrimp dry with a paper towel. Season them with a pinch of salt and pepper.
2. Heat the olive oil in a large skillet over medium high heat.
3. Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, until they are pink and opaque. Do not overcook them. Use a slotted spoon to transfer the shrimp to a plate.
4. Reduce the heat to medium. Add the sliced garlic and red pepper flakes to the same skillet. Cook for about 1 minute until the garlic is fragrant and lightly golden.
5. Remove the skillet from the heat. Stir in the parsley and lemon juice.
6. Return the shrimp to the skillet and toss to coat them in the garlic oil.
7. Serve right away with lemon wedges.

Why everyone loves it: It is fast, fancy, and full of garlicky lemon flavor.

Pro tip: Serve it with Lemon Pasta or Sun Dried Tomato Pasta for a complete meal.

3. Stracciatella Soup

Team Member Favorite: Sara May, Professional Chef and Recipe Developer

Why Sara Loves It: “This time of the year, I especially crave Stracciatella Soup. It is protein rich, creamy without being heavy, oh so warming, and takes only 15 minutes. This is the soup I make the second I start to feel run down. It is an instant sniffles curative.”

Ready in: 15 minutes
Serves: 4

What You Need:

• 6 cups chicken broth
• 4 large eggs
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• Lemon wedges for serving

How to Make It:

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2. In a bowl, whisk together the eggs, Parmesan cheese, parsley, lemon zest, and nutmeg until well combined.
3. When the broth is simmering, slowly drizzle the egg mixture into the pot while stirring the broth gently with a fork. This will create little ribbons of egg.
4. Cook for 1 to 2 minutes, stirring gently, until the egg is cooked.
5. Stir in the fresh spinach and cook for another minute until it wilts.
6. Add salt and pepper to taste. Serve hot with extra Parmesan cheese and lemon wedges on the side.

Why everyone loves it: It is light, nourishing, and comes together in minutes.

Pro tip: This is the perfect soup to make when you are feeling a little under the weather.

4. Lemon and Garlic Baked Cod

Team Member Favorite: Suzy Karadsheh, Founder

Why Suzy Loves It: “Baked cod is one of the most cooked recipes on the site and for good reason. Mild, flaky cod cooks quickly with a garlic and lemon sauce and fresh parsley. Finishing it in the oven results in juicy fish with a light but savory flavor. It is a healthy and protein rich dinner that pairs well with a refreshing Greek salad.”

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 cod fillets (about 6 ounces each)
• Salt and pepper to taste
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Lemon slices for garnish

How to Make It:

1. Preheat your oven to 400°F.
2. Pat the cod fillets dry and place them in a baking dish. Season both sides with salt and pepper.
3. In a small bowl, whisk together the olive oil, minced garlic, oregano, paprika, and lemon juice.
4. Pour the mixture over the cod fillets, turning to coat them evenly.
5. Bake for 10 to 12 minutes, until the fish is opaque and flakes easily with a fork.
6. Sprinkle with fresh parsley and garnish with lemon slices before serving.

Why everyone loves it: It is light, healthy, and full of bright lemon and garlic flavor.

Pro tip: Pair it with a refreshing Greek salad for a complete meal.

5. Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)

Team Member Favorite: Suzy Karadsheh, Founder

Why Suzy Loves It: “While most legumes need time to soften, red lentils cook down quickly into a naturally velvety soup in just over 30 minutes. With carrots and onions as a sweet savory base, a potato for creaminess, and tomato paste and warm spices adding lots of flavor, the resulting soup is hearty in a hurry. Add the Turkish white bean salad piyaz for a fast feast.”

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 potato, peeled and diced
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 1 cup red lentils, rinsed
• 6 cups vegetable or chicken broth
• Salt and pepper to taste
• Lemon wedges and fresh parsley for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot. Cook until they soften, about 5 minutes.
2. Add the tomato paste, cumin, paprika, and red pepper flakes. Stir and cook for one minute.
3. Add the diced potato, rinsed red lentils, and broth. Bring to a boil.
4. Reduce the heat and let it simmer for 20 minutes, until the lentils and potatoes are very soft.
5. Use an immersion blender to puree the soup until smooth. Or carefully transfer it to a regular blender in batches.
6. Return the soup to the pot. Add salt and pepper to taste.
7. Serve hot with a squeeze of fresh lemon juice and a sprinkle of parsley.

Why everyone loves it: It is creamy, comforting, and comes together faster than any other bean soup.

Pro tip: Add the Turkish white bean salad piyaz for a fast feast.

6. Garlic Parmesan White Beans

Team Member Favorite: Gaby Dawson, Ecommerce Manager

Why Gaby Loves It: “I just made this for the first time on Monday and love it. This recipe comes together in literally 15 minutes with just a few ingredients. Yet it is so warm and filling, it feels like a proper meal.”

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• ½ cup vegetable or chicken broth
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Crusty bread for serving

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for 1 to 2 minutes until fragrant. Do not let it burn.
2. Add the drained cannellini beans and broth. Bring to a simmer and cook for 5 to 7 minutes, until the beans are heated through and the broth has reduced slightly.
3. Use a fork or potato masher to lightly mash some of the beans right in the skillet. This makes the dish creamier.
4. Stir in the grated Parmesan cheese until it melts into the sauce.
5. Add salt and pepper to taste. Sprinkle with fresh parsley.
6. Serve hot with plenty of crusty bread for dipping.

Why everyone loves it: It is creamy, cheesy, and comes together in just minutes with pantry staples.

Pro tip: Just add some crusty bread to make it a complete meal.

7. Lime Harissa Spicy Salmon

Team Member Favorite: Abigail Chipley, Professional Recipe Developer

Why Abigail Loves It: “I often make this Lime Harissa Spicy Salmon when I am in a hurry to get dinner on the table. I buy a wild salmon share every year from an Alaskan fisherman, so I always have salmon fillets on hand in my chest freezer. I love the combination of spicy harissa and lime with the richness of salmon. Usually I will serve this with boiled or roasted potatoes and a simple green salad.”

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 salmon fillets (about 6 ounces each)
• Salt and pepper to taste
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• Juice and zest of 1 lime
• 2 garlic cloves, minced
• Fresh cilantro for garnish
• Lime wedges for serving

How to Make It:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the salmon fillets dry and place them on the prepared baking sheet. Season with salt and pepper.
3. In a small bowl, whisk together the harissa paste, olive oil, lime juice, lime zest, and minced garlic.
4. Spread the harissa mixture evenly over the tops of the salmon fillets.
5. Bake for 10 to 12 minutes, until the salmon is cooked through and flakes easily.
6. Garnish with fresh cilantro and serve with lime wedges.

Why everyone loves it: The spicy harissa and bright lime are the perfect match for rich salmon.

Pro tip: Serve it with boiled or roasted potatoes and a simple green salad.

8. Shrimp Pesto Pasta

Team Member Favorite: Kate Kardel, Executive Assistant and Busy Mom

Why Kate Loves It: “It is quick and easy. I usually have most of the ingredients already. And every single person in my family loves it. Zero leftovers.”

Ready in: 20 minutes
Serves: 4

What You Need:

• 12 ounces pasta (any shape)
• 1 pound large shrimp, peeled and deveined
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• ½ cup pesto (store bought or homemade)
• ¼ cup grated Parmesan cheese, plus more for serving
• Fresh basil for garnish

How to Make It:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
2. While the pasta cooks, pat the shrimp dry and season with salt and pepper.
3. In a large skillet, heat the olive oil over medium high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and cooked through. Remove the shrimp to a plate.
4. Reduce the heat to low. Add the minced garlic to the same skillet and cook for one minute until fragrant.
5. Add the cooked pasta to the skillet along with the pesto and a splash of the reserved pasta water. Toss to coat the pasta evenly.
6. Return the shrimp to the skillet and toss to combine.
7. Stir in the grated Parmesan cheese. If the pasta seems dry, add a little more pasta water.
8. Serve hot with extra Parmesan and fresh basil.

Why everyone loves it: It is creamy, herby, and a guaranteed family favorite.

Pro tip: Zero leftovers means this one is a winner with everyone, including kids.

9. Mediterranean Chicken with Tomatoes and Olives

Team Member Favorite: Summer Miller, Senior Executive Editor

Why Summer Loves It: “I believe olives belong on almost everything. Quick cooking chicken recipes are part of the weekly rotation in my house. I love this recipe because it is fast. The chicken breasts cook quickly, and the layers of flavor keep everyone asking for seconds. My children and my husband are athletes, so making something filling and quick is a weeknight requirement.”

Ready in: 25 minutes
Serves: 4

What You Need:

• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 can (14 ounces) diced tomatoes
• ½ cup Kalamata olives, pitted
• 2 tablespoons fresh parsley, chopped
• Feta cheese for topping (optional)

How to Make It:

1. Season the chicken breasts on both sides with salt and pepper.
2. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden and cooked through. Remove the chicken to a plate.
3. Reduce the heat to medium. Add the onion to the skillet and cook until soft, about 3 minutes. Add the garlic, oregano, and red pepper flakes. Cook for one more minute.
4. Add the diced tomatoes and Kalamata olives. Bring to a simmer and cook for 5 minutes, until the sauce thickens slightly.
5. Return the chicken to the skillet and spoon the sauce over the top. Let it heat through for 2 minutes.
6. Sprinkle with fresh parsley and crumbled feta cheese if you like. Serve right away.

Why everyone loves it: It is fast, filling, and full of briny olive flavor.

Pro tip: The layers of flavor keep everyone asking for seconds.

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