Golden crispy rice topped with pan-seared salmon, Mediterranean vegetables, and zesty lemon-yogurt sauce.
# 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 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 chopped fresh dill or parsley
22 - Salt and pepper to taste
→ Garnish
23 - Fresh dill or parsley, chopped
24 - Lemon wedges
# How-To Steps:
01 - Whisk together Greek yogurt, lemon juice, lemon zest, fresh dill or parsley, and a pinch of salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced bell pepper, zucchini, and red onion. Cook for 4 to 5 minutes until softened. Add cherry tomatoes, Kalamata olives, capers if using, dried oregano, salt, and pepper. Sauté for an additional 2 to 3 minutes. Transfer to a plate and keep warm.
03 - In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add cooked rice, pressing it down into an even layer. Cook without stirring for 6 to 8 minutes until the bottom becomes golden and crispy. Season with salt. Flip or stir to crisp additional sides if desired. Divide among serving bowls.
04 - Pat salmon fillets dry and season with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add salmon fillets and cook for 3 to 4 minutes per side until golden and cooked through.
05 - Top crispy rice with sautéed vegetables. Place one salmon fillet on each bowl. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.
