# 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 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
→ Optional
11 - 1/4 cup kalamata olives, pitted and halved
12 - 1 small cucumber, diced
# Steps to Follow:
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. Transfer to a plate.
03 - In the same skillet, add 2 tablespoons olive oil. Add cooked rice and press 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 with a slight bite.
05 - Divide crispy rice evenly among four bowls. Top each portion with one salmon fillet.
06 - Arrange sautéed baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around each salmon fillet. Add kalamata olives and diced cucumber if using. Serve immediately with lemon wedges on the side.
