Mediterranean Salmon Bowl (Printable Version)

Pan-seared salmon with crispy rice, bell peppers, sun-dried tomatoes, and feta in a vibrant Mediterranean-inspired bowl.

# Ingredient List:

→ 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, thinly sliced, drained
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
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 2 to 3 minutes until cooked through. Transfer to a plate.
03 - Add 2 tablespoons olive oil to the same skillet. Add cooked rice, gently pressing with a spatula to form a single layer. Cook undisturbed for 3 to 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 to 3 minutes until just tender.
05 - Divide crispy rice evenly among four bowls. Top each bowl with one salmon fillet. Arrange baby bell peppers, sun-dried tomatoes, feta cheese, fresh cilantro, olives, and cucumber around the salmon.
06 - Serve bowls immediately with lemon wedges on the side for squeezing.

# Expert Advice:

01 -
  • Crispy rice adds a texture you didnt know you needed in a salmon bowl.
  • Everything comes together in under forty minutes, making weeknight cooking feel effortless.
  • The bright Mediterranean flavors keep each bite interesting without being fussy.
  • Its flexible enough to handle whatever vegetables or herbs you have on hand.
02 -
  • Chilled rice is essential for crispiness, freshly cooked rice will turn gummy and stick to the pan instead of forming a golden crust.
  • Dont flip the salmon too early or the skin will tear, wait until it releases naturally from the pan with a gentle nudge.
  • Season the salmon well because underseasoned fish tastes bland no matter how good the toppings are.
  • If your skillet isnt nonstick, use a well-seasoned cast iron and add a little extra oil to prevent sticking.
03 -
  • Press the rice firmly into the pan and walk away, patience is what creates that irresistible golden crust.
  • Buy salmon with the skin on even if you think you wont eat it, the skin protects the flesh and adds so much flavor.
  • Taste your feta before adding it, some brands are saltier than others and you may need to adjust your seasoning accordingly.
  • Keep a squeeze bottle of olive oil nearby for quick drizzles, it makes finishing touches faster and prettier.
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