Mediterranean Salmon Bowl (Print)

Pan-seared salmon over crispy rice with bell peppers, sun-dried tomatoes, feta, and cilantro

# Ingredients:

→ 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, in oil and drained
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

# Instructions:

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. Flip and cook for another 2-3 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 3-5 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 2-3 minutes until just tender. This step is optional but recommended.
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 diced cucumber if using.
07 - Serve immediately with lemon wedges on the side for brightness and acidity.

# Pro Tips:

01 -
  • It turns leftover rice into something crispy and exciting, almost like a base you'd pay extra for at a restaurant.
  • The salmon cooks fast and stays tender, even if you're distracted by texts or stirring something else.
  • Every bite has contrast, creamy feta against tangy tomatoes, soft fish next to crunchy rice.
  • You can swap toppings based on what's in your crisper and it still feels intentional and beautiful.
02 -
  • Wet salmon will never crisp properly, always pat it bone-dry before it hits the pan.
  • Chilled rice is essential for crispiness, freshly cooked rice will turn gummy and stick instead of forming that golden crust.
  • Don't flip the salmon too early or the skin will tear and stick, wait until it releases naturally.
  • If your feta tastes too salty, rinse it briefly under cold water before crumbling.
03 -
  • Use a fish spatula to flip the salmon, its thin edge slides under the skin without tearing.
  • Press the rice gently into the pan but don't smash it, you want contact without compacting it too much.
  • Taste your sun-dried tomatoes before adding, some are much saltier than others and you may need to adjust seasoning.
  • If the salmon skin sticks, give it another 30 seconds, it will release when it's ready.
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