# 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, 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
# 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 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes until cooked through. Remove from skillet and set aside.
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 3-5 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 2-3 minutes until just tender.
05 - Divide crispy rice among four bowls. Top each portion 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 for squeezing over the bowl.
