Mediterranean Salmon Bowl (Printable)

Pan-seared salmon with crispy rice, fresh vegetables, and Mediterranean flavors.

# 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 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 to 5 minutes until skin is crispy. Flip and cook for an additional 2 to 3 minutes until cooked through. Remove from skillet and set aside.
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. This step is optional.
05 - Divide crispy rice equally among four 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 diced cucumber if using.
07 - Serve immediately with lemon wedges on the side for brightness and acidity.

# Expert Advice:

01 -
  • The rice gets gloriously crispy on the bottom like fried rice, but you're using what's already in your pantry.
  • Everything comes together in under 40 minutes, making weeknight dinner feel fancy without the stress.
  • It's naturally pescatarian and gluten-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Removing pin bones from salmon matters more than you'd think—run your finger along the flesh and pull them out with tweezers or your fingers, otherwise you'll hit one mid-bite and it ruins the moment.
  • The rice has to be cooked and chilled before you crisp it—warm or hot rice just steams and gets mushy, defeating the entire purpose of this technique.
03 -
  • Use a nonstick skillet for the salmon and you'll never have that moment where it sticks and tears—it's worth the investment or even renting one if you don't have it.
  • Make your rice the night before and chill it completely—this is when meal prep actually makes sense, giving you golden crispy rice on a random weeknight.
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