# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5.3 oz each), skin removed
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
# How to Make It:
01 - In a small mixing bowl, whisk together Greek yogurt, lemon juice, lemon zest, fresh dill or parsley, and a pinch of salt and pepper until smooth and well combined. Cover and refrigerate until service.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced bell pepper, zucchini, and red onion slices. Cook for 4-5 minutes until softened. Stir in cherry tomatoes, Kalamata olives, capers if using, dried oregano, salt, and pepper. Continue sautéing for 2-3 minutes. Transfer to a warm plate and set aside.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice and press firmly into an even, compact layer using a spatula. Cook undisturbed for 6-8 minutes until the bottom develops a golden, crispy crust. Season with salt. Flip sections or stir to crisp additional sides as desired. Divide crispy rice evenly among serving bowls.
04 - Pat salmon fillets dry with paper towels and season both sides with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Place salmon fillets skin-side up in the skillet and cook for 3-4 minutes until the underside is golden and releases easily. Flip and cook the other side for 3-4 minutes until just cooked through.
05 - Arrange crispy rice base in each bowl. Top with warm sautéed vegetables. Place one salmon fillet on each bowl. Drizzle generously with lemon-yogurt sauce. Garnish with fresh chopped herbs and serve with lemon wedges on the side.
