Cook the rice. Rinse 1.5 cups rice until the water runs clear. Cook according to package directions. For extra flavor, add a strip of lemon peel and a pinch of salt to the pot. Fluff with a fork and set aside.

Make a quick tzatziki. Grate half a cucumber, then squeeze out excess water with a towel. Stir together 1 cup Greek yogurt, grated cucumber, 1 grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and 1–2 tablespoons chopped dill. Chill.

Prep the veggies. Halve the remaining cucumber into quarters and slice. Halve the tomatoes. Thinly slice red onion. Toss onion with a splash of red wine vinegar and a pinch of salt to soften its bite. Halve olives and crumble feta. Chop parsley and more dill.

Season the salmon. Pat salmon dry. In a small bowl, mix 1.5 teaspoons dried oregano, 1/2 teaspoon paprika, 1/4 teaspoon cumin (optional), 1/2 teaspoon salt, and black pepper. Rub salmon with 1 tablespoon olive oil, then the spice mix. Zest one lemon over the fillets for brightness.

Cook the salmon. Heat a large skillet over medium-high. Add 1–2 tablespoons olive oil. Place salmon skin-side down and cook 4–6 minutes, depending on thickness, until most of the flesh turns opaque. Flip and cook 1–2 more minutes, or to your preferred doneness. Squeeze fresh lemon juice over the top. Rest 2 minutes, then flake into large pieces.

Dress the rice (optional but excellent). In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Toss with warm rice along with a handful of chopped parsley. This adds a bright backbone to the bowl.

Assemble. Add a scoop of rice to each bowl. Top with salmon, cucumbers, tomatoes, pickled onion, olives, and feta. Add a generous spoon of tzatziki and a drizzle of olive oil. Finish with chopped dill and parsley, plus extra lemon wedges.