Ingredients
4 (6-ounce) wild-caught salmon fillets
1 cup jasmine rice
1/4 cup olive oil
2 garlic cloves, minced
2 lemons (1 juiced, 1 sliced for garnish)
1 cup crumbled feta cheese
1 cup diced cucumber
1 cup cherry tomatoes, halved
1/4 cup kalamata olives
1/4 cup red onion, finely sliced
1 tbsp dried oregano
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
Rinse rice under cold water until water runs clear.
Heat 1 tbsp olive oil in a saucepan. Sauté garlic until fragrant.
Add rice, 1 cups water, lemon juice, and oregano. Bring to a boil, then simmer until tender (15-20 mins).
Pat salmon dry. Brush with olive oil and season with salt, pepper, and parsley.
Heat 1 tbsp olive oil in a pan. Cook salmon skin-down first until golden and flaky (4-5 mins per side).
Arrange rice in bowls, top with salmon, feta, cucumber, tomatoes, olives, red onion, and lemon slices.
Drizzle with remaining olive oil and garnish with parsley.
Notes
Substitute salmon with pollock or cod.
Use herbed yogurt instead of feta for a dairy-free option.
Rice can be made 24 hours ahead and kept chilled.
Cook salmon under a preheated broiler (4-5 mins) for quicker results.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Pan-Searing and Simmering
- Cuisine: Mediterranean
- Diet: Mediterranean (dairy and fish included)
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg