# What You 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 crumbled feta cheese
09 - 1/4 cup fresh cilantro leaves, roughly chopped
10 - 1/2 lemon, cut into wedges
11 - 1/4 cup kalamata olives, pitted and halved (optional)
12 - 1 small cucumber, diced (optional)
# 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 another 2 to 3 minutes until just 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 to 5 minutes until bottom is golden and crispy. Stir and continue cooking if additional crispness is 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 baby bell peppers, sun-dried tomatoes, feta cheese, and fresh cilantro around the salmon. Add olives and cucumber if using.
07 - Serve immediately with lemon wedges on the side for squeezing over the bowl.
