Mediterranean Salmon Bowl (Printable)

Pan-seared salmon over crispy rice with fresh vegetables, feta, and sun-dried tomatoes

# What You 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, 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 Steps:

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 cooked through. Transfer to a plate.
03 - Add 2 tablespoons olive oil to the same skillet. Add cooked rice, pressing gently 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 portion with one salmon fillet. Arrange baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around the salmon. Add olives and cucumber if using.
06 - Serve immediately with lemon wedges on the side for squeezing over the bowl.

# Expert Tips:

01 -
  • The crispy rice bottom becomes your favorite part, a textural secret that makes everyone pause mid-bite.
  • Salmon cooks so quickly that weeknight dinners suddenly feel restaurant-quality without the stress.
  • Everything comes together in one skillet, which means minimal cleanup and maximum impact on the table.
02 -
  • Don't skip patting the salmon dry, because that's the only thing standing between you and crispy skin versus rubbery skin, and crispy wins every time.
  • If your rice isn't cold enough, it won't crisp properly, so this is the one step where planning ahead actually changes everything about the dish.
03 -
  • Use a nonstick skillet for the salmon and rice, because trying to replicate this with a regular pan will test your patience and your flipping confidence.
  • The lemon is not optional even though it's on the side, because that squeeze of brightness right before eating is what makes people close their eyes and smile.
Go Back