Crispy Rice Salmon Bowl (Printable Version)

Pan-seared salmon atop crispy rice with Mediterranean vegetables and zesty lemon-yogurt sauce

# Ingredient List:

→ Fish

01 - 4 salmon fillets, skin removed, approximately 5.3 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Rice

05 - 2 cups cooked jasmine or basmati rice, preferably cold or leftover
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt

→ Mediterranean Vegetables

08 - 1 red bell pepper, diced
09 - 1 small zucchini, diced
10 - 1/2 red onion, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup pitted Kalamata olives, halved
13 - 2 tablespoons capers, optional
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Lemon-Yogurt Drizzle

18 - 1/2 cup plain Greek yogurt
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon fresh dill or parsley, chopped
22 - Salt and black pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# Step-by-Step Instructions:

01 - Whisk together Greek yogurt, lemon juice, lemon zest, fresh dill or parsley, salt, and pepper in a small bowl. Cover and refrigerate until service.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced bell pepper, zucchini, and sliced red onion; cook 4-5 minutes until softened. Stir in cherry tomatoes, Kalamata olives, capers, oregano, salt, and pepper. Continue cooking 2-3 minutes. Transfer to a warm plate.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice and press firmly into an even layer. Cook undisturbed 6-8 minutes until the bottom develops a golden crust. Season with salt and flip sections to crisp additional surfaces. Divide among four serving bowls.
04 - Pat salmon fillets dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Place fillets in the pan and cook 3-4 minutes per side until the exterior is golden and the interior is cooked through.
05 - Layer crispy rice with sautéed vegetables in each bowl. Top with a salmon fillet. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Expert Advice:

01 -
  • The crispy rice layer gives you that satisfying textural contrast that somehow makes everything taste better.
  • It comes together in under 45 minutes, making weeknight dinners feel effortless and restaurant-quality.
  • One bowl feeds you completely, so there's minimal cleanup and maximum satisfaction.
02 -
  • Do not stir the rice while it's crisping or you'll break up all that beautiful golden layer you're working to create.
  • If your salmon sticks to the pan, let it cook undisturbed for at least a minute first so the skin gets a chance to release naturally.
03 -
  • Marinate your salmon in olive oil, lemon juice, and minced garlic for 30 minutes before cooking if you have the time; it deepens the flavor beautifully.
  • Make the lemon-yogurt sauce the morning of and let it sit in the fridge all day so the dill has time to really infuse the yogurt.
Go Back