Mediterranean Salmon Bowl (Printable)

Pan-seared salmon with crispy rice, bell peppers, sun-dried tomatoes, and feta for a wholesome Mediterranean-inspired meal.

# What You 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 in oil, drained and thinly sliced
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 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. Flip and cook for another 2 to 3 minutes until just cooked through. Remove from skillet and set aside.
03 - Add 2 tablespoons olive oil to the same skillet. 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 cooking if desired for additional crispness.
04 - In a separate pan, quickly sauté sliced baby bell peppers over medium heat for 2 to 3 minutes until just tender. This step is optional.
05 - Divide crispy rice 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.
07 - Serve immediately with lemon wedges on the side for brightness.

# Expert Suggestions:

01 -
  • The salmon cooks in minutes but tastes like you spent hours planning something elegant.
  • That crispy rice layer gives you texture without any pretense—it's just oil, heat, and patience doing their job.
  • You can swap almost everything except the salmon and rice, so it bends to whatever's in your fridge.
02 -
  • Room-temperature or chilled rice crisps better than warm rice because the moisture content is lower—this single discovery changed how I approach rice bowls forever.
  • Not removing the pin bones from salmon before cooking is a disaster you only need to experience once to never forget.
03 -
  • Make your rice the day before so it's properly chilled and will crisp more aggressively in the pan.
  • The lemon squeeze should happen at the table, not in the kitchen—let people add as much or as little brightness as they want.
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