Mediterranean Salmon Bowl (Print View)

Pan-seared salmon with crispy rice, bell peppers, sun-dried tomatoes, and feta in a vibrant Mediterranean bowl.

# Components:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin-on, pin bones removed
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Rice

04 - 2 cups cooked white or brown rice, preferably chilled
05 - 2 tablespoons olive oil

→ Vegetables and Toppings

06 - 1 cup baby bell peppers, sliced into rings
07 - 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup fresh cilantro leaves, roughly chopped
10 - 1/2 lemon, cut into wedges

→ Optional

11 - 1/4 cup kalamata olives, pitted and halved
12 - 1 small cucumber, diced

# Directions:

01 - Pat salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until skin is crispy and golden. Flip and cook for another 2 to 3 minutes until just cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add 2 tablespoons olive oil. Add cooked rice, pressing gently with a spatula to form a single, even layer. Cook undisturbed for 3 to 5 minutes until the bottom is golden and crispy. Stir and continue crisping if desired.
04 - In a separate pan, quickly sauté sliced baby bell peppers over medium heat for 2 to 3 minutes until just tender-crisp.
05 - Divide crispy rice evenly among four bowls. Top each portion with one salmon fillet.
06 - Arrange sautéed baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around the salmon. Add kalamata olives and diced cucumber if using. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The crispy rice layer adds texture that makes every bite feel special without any extra effort.
  • Everything cooks in one or two pans, so cleanup is fast and you can actually enjoy your evening.
  • It looks impressive enough for guests but easy enough for a weeknight when youre tired.
  • The combination of creamy feta and bright lemon makes it feel light and satisfying at the same time.
02 -
  • Never flip the salmon early or the skin will tear and stick to the pan, wait until it releases on its own.
  • Cold rice is the only way to get that crispy texture, freshly cooked rice will just turn gummy.
  • Don't overcrowd the skillet or the rice will steam instead of crisping up properly.
03 -
  • Use a nonstick or well-seasoned cast iron skillet to prevent the salmon skin from sticking.
  • Press the rice down firmly and resist stirring it too soon, patience is what makes it crispy.
  • Taste the feta before adding extra salt, some brands are saltier than others.
  • Squeeze the lemon wedge over everything just before eating, not while assembling, so the flavors stay fresh.
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