In a medium bowl, combine the salmon cubes with oregano, garlic powder, Aleppo pepper, lemon zest, a drizzle of olive oil, and a generous pinch of salt. Toss well and let the salmon marinate while preparing the rice.

In another bowl, mix the cooked basmati rice with the Greek yogurt, melted ghee, and a small pinch of salt until evenly coated.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.

Spread the rice evenly across the pan and cook undisturbed for about 3 minutes.

Flip sections of the rice and continue cooking, stirring occasionally, until most of the rice becomes crispy and golden, about 10–15 minutes.

Meanwhile, heat 1 tablespoon olive oil in another skillet.

Sauté the sliced bell peppers and green onions with a pinch of salt until lightly charred, about 3–5 minutes. Remove and set aside.

In the same skillet, add a little more olive oil and cook the salmon over medium-high heat.

Let the salmon cook undisturbed for 4–5 minutes before gently turning each piece and cooking another 1–2 minutes until flaky.

Divide the crispy rice among serving bowls.

Top with the cooked salmon, sautéed vegetables, chopped herbs, sun-dried tomatoes, and feta if desired.

Finish the Salmon Bowls with Crispy Rice with tahini dressing, tzatziki, or a squeeze of fresh lemon juice before serving.