Mediterranean Salmon Bowl (Printer version)

Pan-seared salmon meets crispy rice, fresh vegetables, and tangy feta in this wholesome Mediterranean-inspired bowl.

# What You'll Need:

→ 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 & Toppings

06 - 1 cup baby bell peppers, sliced into rings
07 - 1/3 cup sun-dried tomatoes, thinly sliced, drained from oil
08 - 1/2 cup crumbled feta cheese
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 and 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. Flip and cook for another 2 to 3 minutes until just cooked through. Remove from skillet 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 layer. Cook undisturbed for 3 to 5 minutes until 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.
05 - Divide crispy rice among four bowls. Top each 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 cucumber if using.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The salmon skin gets impossibly crispy while the flesh stays buttery and tender, no special skill required.
  • Crispy rice adds this addictive textural contrast that makes every spoonful interesting.
  • It comes together in 40 minutes but tastes like you spent hours on it.
  • Naturally gluten-free and flexible enough to work with whatever vegetables you have on hand.
02 -
  • Don't flip the salmon early—those first few minutes of skin-down cooking are non-negotiable for achieving that crispy texture.
  • Cold rice is genuinely better for this than warm rice; if you're cooking it fresh, spread it on a plate to cool first.
03 -
  • A nonstick skillet is genuinely worth using here—it makes both the salmon and rice dramatically easier and less likely to stick.
  • Squeeze the lemon wedge over everything right before eating; the brightness makes a real difference in how the whole bowl tastes.
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