Mediterranean Salmon Bowl (Printable View)

Pan-seared salmon with crispy rice, bell peppers, sun-dried tomatoes, feta, and cilantro create this vibrant Mediterranean bowl ready in 40 minutes.

# 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, thinly sliced in oil, 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

# How To Make It:

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

# Expert Advice:

01 -
  • The salmon skin becomes impossibly crispy while the flesh stays buttery and just barely cooked through, delivering that textural contrast that makes you pause between bites.
  • Your rice transforms from simple carb into something golden and crunchy enough to make you rethink everything you thought you knew about leftovers.
  • You can have dinner on the table in under 45 minutes without feeling like you've rushed or compromised on flavor.
02 -
  • Never skip the skin-drying step or you'll end up with steamed salmon skin instead of crispy, which changes the entire eating experience from satisfying to slightly disappointing.
  • If your rice is warm when you try to crisp it, spread it out on a plate and stick it in the freezer for 5 minutes first, because the moisture will steam it instead of crisping it.
03 -
  • Cold salmon goes into a hot pan with a little patience will give you skin that crackles under your fork instead of soggy salmon that releases water everywhere.
  • The moment you taste it with lemon, you'll understand why this step matters more than any sauce ever could, so squeeze generously and adjust as you go.
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