Description
A vibrant medley of crispy rice, pan-seared salmon, and sautéed Mediterranean vegetables topped with a tangy lemon-yogurt drizzle.
Ingredients
Scale
- 4 salmon fillets (about 5.3 oz each), skin removed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked jasmine or basmati rice, preferably cold or leftover
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, optional
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill or parsley
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Prepare the Lemon-Yogurt Drizzle: In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill or parsley, and a pinch of salt and pepper. Cover and refrigerate.
- Sauté Mediterranean Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced bell pepper, zucchini, and red onion. Cook for 4-5 minutes until they soften; then toss in cherry tomatoes, olives, and capers (if using) along with oregano, salt, and pepper for another 2-3 minutes. Remove and keep warm.
- Crisp the Rice: In the same skillet, increase heat to medium-high and add 2 tablespoons of olive oil. Add cooked rice, pressing it down to form an even layer. Cook undisturbed for about 6-8 minutes until golden and crispy. Season with salt.
- Pan-Sear the Salmon: Pat salmon dry and season with salt and pepper. In a nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add salmon and cook for 3-4 minutes per side until golden and cooked through.
- Assemble the Bowls: Divide crispy rice among bowls, top with sautéed vegetables, and place a salmon fillet atop each. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.
Notes
Use cold, leftover rice for best results; do not overcrowd the skillet when sautéing.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg