# 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 & 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 feta cheese, crumbled
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
# 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 4-5 minutes until skin is crispy. Flip and cook for 2-3 minutes until just cooked through. Transfer to a plate and set aside.
03 - Add 2 tablespoons olive oil to the same skillet. Add cooked rice, gently pressing 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 over medium heat, sauté sliced baby bell peppers for 2-3 minutes until just tender. This step is optional but recommended for enhanced flavor.
05 - Divide crispy rice evenly among four serving bowls. Top each portion with one salmon fillet.
06 - Arrange sautéed baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around the salmon. Add kalamata olives and cucumber if using.
07 - Serve immediately while rice and salmon are still warm, with lemon wedges on the side for brightness.
