An Awesome Mediterranean Salmon Recipe with Rice and Fresh Vegetables

This is one of those recipes that I will never get tired of eating! There’s a perfectly seasoned pan-seared salmon filet, my absolute favorite Mediterranean vinaigrette, rice (I love to use wild rice in this recipe), a medley of fresh vegetables, and crumbled feta cheese. This recipe comes together in less than 30 minutes, makes two servings, and is perfect for any weekday lunch or dinner.

Mediterranean Salmon Bowls Ingredients:

• Mediterranean Vinaigrette (recipe follows)
• 2 cups cooked Rice (I love wild rice, basmati, or quinoa)
• 2 Salmon Filets (roughly 3 oz. each)
• 1/2 tsp. Greek Seasoning store-bought or homemade (listed in recipe notes)
• 1 tbsp. Olive Oil
• 1/4 cup finely chopped Red Onion
• 1/4 cup finely chopped Red Bell Pepper
• 1/4 cup finely chopped Cucumber
• 1/4 cup quartered Cherry Tomatoes
• 1/4 cup crumbled Feta Cheese

I encourage you to use more of these vegetables if you like! This recipe makes 1/2 cup of the vegetable medley for each bowl, so if you prefer more than that, just double the recipe. Feel free to use more feta if you like, too!

One of the best parts of this entire recipe (in my opinion), is the Mediterranean Vinaigrette that I drizzle over the salmon and vegetables before serving!

Mediterranean Vinaigrette Ingredients:

• 3 tbsp. Extra Virgin Olive Oil
• 2 tbsp. Apple Cider Vinegar (or Red Wine Vinegar)
• ½ tsp. Honey
• 1 tsp. fresh Oregano (or 1/2 tsp. dried oregano)
• ½ tsp. fresh Basil (or 1/4 tsp. dried basil)
• Salt & Pepper (to taste)
• ¼ tsp. Garlic Powder
• 1 tsp. Dijon Mustard
• 1 tsp. fresh Lemon Juice

To start this recipe, whisk all of the vinaigrette ingredients together, then set it aside until you’re ready to drizzle it over the salmon bowls. The longer this vinaigrette blends, the better it will taste! You can make this up to a week in advance; just whisk it before serving.

The quality of salmon totally matters for these bowls, so try to find some that is as fresh as possible. Salmon of a higher quality can be more expensive than other proteins, so cooking it to perfection is super important. I have a couple of tips to make sure that your salmon is great every time!

How to Pan-Sear Salmon and Build these Mediterranean Salmon Bowls:

1. Let the salmon rest at room temperature for about 15 minutes before cooking it. If the salmon is too cold when it touches the hot pan, it won’t cook evenly. Let it come to room temperature first.
2. Season the salmon with Greek seasoning while it comes to room temperature. The Greek seasoning is really flavorful, and letting it sit on the salmon for a few minutes helps it soak into the salmon and create more flavor.
3. Cook the salmon skin-side down first. Let the pan get nice and hot, add the olive oil, then cook the salmon skin-side down. It should immediately crackle when it hits the pan, which ensures it will be crispy when you serve it. The skin-side can handle the high heat longer than the flesh side, so cook it for about 4-5 minutes to start, flip it over, then cook for 2-3 more minutes until it’s done to your liking! NOTE : If the salmon is sticking to the pan when you try to flip it, just let it cook for another minute or two until it releases easily from the pan.
4. To build the bowls, divide the cooked rice between two bowls. Top with 3 oz. of salmon, half of the Mediterranean vegetable medley, then divide the Mediterranean vinaigrette over each bowl. Top with crumbled feta and serve immediately!

If you’re looking to pair wine with these Mediterranean Salmon Bowls, I recommend:

• Chardonnay (unoaked)
• Sauvignon Blanc
• Rosé

I hope you love this recipe! If you make them and want to show them off, I would love it if you tagged me on Instagram so I could see them! And if you want to rate them and leave a comment below, I would appreciate it SO much. Feel free to reach out to me with any questions, too!