# 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 black 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
# Steps:
01 - Whisk together Greek yogurt, lemon juice, zest, 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 bell pepper, zucchini, and red onion, cooking for 4-5 minutes until softened. Add cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for another 2-3 minutes. Remove from skillet and keep warm.
03 - Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add cooked rice, pressing it down into an even layer. Cook undisturbed for 6-8 minutes until the bottom turns 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 3-4 minutes per side until golden and just cooked through.
05 - Top crispy rice with sautéed vegetables in each serving bowl. Place a cooked salmon fillet on top. Drizzle generously with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.
