Description
A vibrant bowl filled with crispy rice, succulent salmon, fresh vegetables, and creamy feta cheese that transports you to the Mediterranean coast.
Ingredients
Scale
- 4 salmon fillets (about 5.3 oz each), skin-on, pin bones removed
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 cups cooked white or brown rice, preferably chilled
- 1 cup baby bell peppers, sliced into rings
- 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/2 lemon, cut into wedges
- 1/4 cup kalamata olives, pitted and halved
- 1 small cucumber, diced
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat and cook the salmon fillets skin-side down for 4 to 5 minutes until crispy. Flip and cook for another 2 to 3 minutes. Transfer to a plate to rest.
- In the same skillet, add 2 tablespoons of olive oil and crispy rice for 3 to 5 minutes until golden.
- Sauté the sliced baby bell peppers in a separate pan for 2 to 3 minutes until tender.
- Assemble the bowls by dividing crispy rice and topping with salmon fillets, sautéed peppers, sun-dried tomatoes, feta, cilantro, olives, and cucumber. Serve with lemon wedges.
Notes
For meal prep, cook rice and chop vegetables a day ahead. Customize with grilled chicken or tofu as alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Sauteing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 5g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 70mg