Season each salmon filet with 1/4 tsp. Greek seasoning. Set the salmon aside, and allow it to come to room temperature before cooking.
Heat olive oil in a pan over medium heat. Cook the salmon, skin-side down, for about 3-4 minutes or until it releases easily from the pan. Flip the salmon and cook for an additional 2-3 minutes to preferred doneness. Transfer cooked salmon to a cutting board to rest.
Combine red onion, red bell pepper, cucumber, cherry tomatoes, and feta in a bowl. Toss the vegetables with half of the Mediterranean vinaigrette.
Divide the cooked rice between two bowls. Top each bowl with one salmon filet, half of the Mediterranean vegetable medley, and divide remaining Mediterranean vinaigrette between the bowls. Enjoy!
*Cover and chill the vinaigrette for two hours before serving for ideal flavor. It will keep in the refrigerator for up to a week.**I typically use Cavender's Greek seasoning, but for a homemade Greek seasoning recipe, I use: 1/2 tsp. each of kosher salt, freshly cracked black pepper, garlic powder, onion powder, oregano, and basil. 1/4 tsp. each of parsley and dill. 1/8 tsp. of thyme and sugar. Whisk to combine, store in an airtight container with other spices.