Mediterranean Salmon Bowl (Printable Version)

A wholesome bowl featuring pan-seared salmon, crispy rice, colorful peppers, sun-dried tomatoes, and feta.

# 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 and 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 - 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 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.
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 squeezing over the bowl.

# Expert Advice:

01 -
  • The salmon skin gets crackling crispy while the flesh stays buttery and flakes perfectly.
  • Leftover rice transforms into something golden and crunchy that feels indulgent rather than practical.
  • It's flexible enough to swap vegetables based on what's in your kitchen but structured enough to feel intentional.
  • The whole thing comes together in under an hour without feeling rushed.
02 -
  • Don't skip the drying step with the salmon—wet fish never gets crispy skin, which is honestly the best part.
  • The rice absolutely needs to be cold or room temperature before you crisp it; warm rice turns mushy in the pan rather than golden and crunchy.
03 -
  • Buy salmon from a fishmonger who removes the pin bones for you, or do it yourself with tweezers before cooking—biting down on one of those tiny bones during dinner is nobody's idea of fun.
  • Toast any leftover sun-dried tomatoes in a dry pan for 30 seconds to intensify their flavor and reduce any excess oil.
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