Mediterranean Salmon Bowl (Printer-friendly)

Pan-seared salmon with crispy rice, peppers, sun-dried tomatoes, and feta.

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

# 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 4–5 minutes until skin is crispy and golden. Flip carefully and cook for another 2–3 minutes until just cooked through. Transfer to a clean plate.
03 - Add 2 tablespoons olive oil to the same skillet over medium-high heat. Add cooked rice, pressing gently with a spatula to form a single, compact layer. Cook undisturbed for 3–5 minutes until the bottom develops a golden, crispy crust. Stir occasionally and continue cooking until desired crispness is achieved.
04 - In a separate skillet over medium heat, sauté sliced baby bell peppers for 2–3 minutes until just tender with a slight bite. Season lightly with salt and pepper.
05 - Divide crispy rice evenly among four serving bowls. Top each portion with one salmon fillet, skin-side up.
06 - Arrange sautéed baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around the salmon in each bowl. Add kalamata olives and diced cucumber if desired. Serve immediately with lemon wedges on the side for bright acidity.

# Expert Advice:

01 -
  • The salmon skin gets irresistibly crispy while the fish stays tender and buttery inside, making you feel like you nailed it every time.
  • Everything happens in one skillet mostly, which means less cleanup and more time actually enjoying your food.
  • It's the kind of meal that makes you feel nourished without any fussy technique or long ingredient lists getting in the way.
02 -
  • Chilled rice is essential for crispiness—room temperature or warm rice will steam instead of fry, so don't skip the chilling step or you'll miss out on that crucial textural contrast.
  • The cilantro and lemon must be added just before eating, because warmth and time will dull their brightness and you'll lose the fresh punch that makes this bowl sing.
03 -
  • Pat your salmon absolutely dry before seasoning—the drier the surface, the crispier and more golden the skin will be, and it makes the difference between good and restaurant-quality.
  • Have all your toppings prepped and arranged before you start cooking the salmon, because once it hits the pan, you're moving fast and won't want to scramble for cilantro or lemon wedges.
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