In a small bowl, whisk together the Greek yogurt, lemon juice, zest, and chopped dill or parsley, adding a pinch of salt and pepper. Cover and refrigerate until it's time to serve.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and red onion. Cook for 4-5 minutes until they're softened, then stir in the cherry tomatoes, olives, capers (if using), oregano, salt, and pepper for another 2-3 minutes. Remove from heat and keep warm.

In the same skillet, add 2 tablespoons of olive oil over medium-high heat. Press the cold, cooked rice into an even layer in the skillet and cook undisturbed for 6-8 minutes, until the bottom is golden and crispy. Season with salt, and if desired, flip or stir to crisp additional sides before dividing among serving bowls.

Pat your salmon fillets dry and season generously with sea salt and freshly ground black pepper. In a separate nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the fillets and cook for 3-4 minutes per side, until they are golden and just cooked through.

Start by topping the crispy rice with the sautéed vegetables. Place one salmon fillet on each bowl, then drizzle generously with the lemon-yogurt sauce. Garnish with fresh herbs and serve with lemon wedges on the side.

Optional: Garnish with extra dill or parsley for an appealing finish.