Mediterranean Salmon Bowl (Printer-Friendly)

Pan-seared salmon with crispy rice, fresh vegetables, and tangy feta for a satisfying Mediterranean-inspired bowl.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 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

→ 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 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes until just cooked through. Remove from skillet and set aside on a plate.
03 - In the same skillet, add 2 tablespoons olive oil. Add cooked rice, pressing gently with a spatula to form a single, even layer. Cook undisturbed for 3-5 minutes until bottom is golden and crispy. Stir and continue crisping for additional texture if desired.
04 - In a separate pan, quickly sauté sliced baby bell peppers over medium heat for 2-3 minutes until just tender-crisp. Season lightly with salt and pepper.
05 - Divide crispy rice evenly among four serving 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 cucumber if using.
07 - Serve immediately while rice is still crispy and salmon is warm. Accompany each bowl with lemon wedges for brightness.

# Expert Suggestions:

01 -
  • The salmon skin gets impossibly crispy while the flesh stays buttery and tender, no fancy techniques required.
  • Crispy rice adds this addictive textural contrast that elevates the whole bowl from ordinary to restaurant-quality.
  • Everything comes together in under 40 minutes, making it perfect for those nights when you want something nourishing but don't have hours to spend.
  • It's naturally gluten-free and flexible enough to adapt to whatever vegetables you have lingering in your crisper.
02 -
  • Cold or room-temperature rice is essential—if your rice is still warm and wet, it won't crisp up no matter how long you cook it, so this is worth planning ahead for.
  • The salmon continues cooking slightly after you remove it from the heat, so pull it when it's just barely opaque in the thickest part rather than waiting for it to look fully done.
03 -
  • If you're making this for multiple people, cook the salmon last so it stays warm while you're assembling everything else, and reheat the rice gently before serving.
  • Buy whole block feta rather than pre-crumbled; it's creamier, holds together better when you crumble it, and tastes noticeably fresher.
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