Mediterranean Salmon Bowl (Printer View)

Pan-seared salmon with crispy rice, colorful vegetables, feta, and fresh herbs create this vibrant Mediterranean-inspired 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

# Method:

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 - 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 evenly among four bowls. Top each portion with one salmon fillet.
06 - Arrange baby bell peppers, sun-dried tomatoes, feta cheese, and fresh cilantro around the salmon in each bowl. Add olives and cucumber if using. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The rice gets so crispy on the bottom it practically shatters when you scoop it, adding a textural contrast that makes every bite interesting.
  • Everything comes together in under 40 minutes, which means you can have a restaurant-worthy bowl on a weeknight without the stress.
  • It's endlessly adaptable: swap the salmon for chicken, use whatever vegetables are lingering in your fridge, and it still tastes vibrant and intentional.
02 -
  • Don't flip the salmon too early or the skin will stick and tear; wait until it releases naturally from the pan, which means the crust has formed.
  • Cold rice is crucial for crispiness because freshly cooked rice has too much moisture and will steam instead of fry, turning gummy instead of golden.
  • If your feta is too crumbly and dry, soak it in a little milk or water for ten minutes to bring back some creaminess before adding it to the bowl.
03 -
  • Press the salmon skin firmly into the pan with your spatula for the first 30 seconds of cooking to prevent it from curling and ensure even contact with the heat.
  • If you're nervous about overcooking the salmon, pull it off the heat when the center is still slightly translucent; carryover heat will finish it perfectly while it rests.
  • Save the oil from your sun-dried tomatoes and use it to crisp the rice or drizzle over the finished bowl for an extra layer of savory, tangy flavor.
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