Cast Iron Mediterranean Salmon

Mediterranean Baked Salmon for the Happy Dinner win this week! Y’all this quick & easy recipe by Camille Styles will make you feel like a star in your kitchen. The meal came together so effortlessly and our whole family loved the flavor. My daughter Zia had two servings which was the BIGGEST WIN EVER! Usually she takes three bites and says “I’m full”. {Ugh!}

This veggie loaded dish is so colorful and beautiful! I think that’s why my little Virgo, artful loving daughter enjoyed it so much. We eat with our eyes first!

I usually slow roast our salmon for a midweek family dinner, but we all voted that this cast iron salmon deserves a spot on our weeknight dinner rotation! Best of all, it’s a one-ish pan kind of meal!!

Per usual—I didn’t follow the recipe exactly to the letter

  1. I opted to leave our salmon skin on. We like it and there are nutritional benefits to eating it!
  2. I added a sliced zucchini to the pan. I needed to use it before it expired, so I sliced it up and added it to the mix!
  3. I served our salmon over a bed of riced cauliflower! So easy! Open the bag, pour it in your frying pan and saute’ with avocado oil and sea salt for around 5-7 minutes. We like it sort of brown and burnt!

    Always nice to a an extra veggie, right?!

Mediterranean Baked Salmon By Camille Styles

This colorful, flavorful one pan meal deserves a date on your weeknight family dinner rotation!


  • Cast Iron Skillet or Baking Dish


  • 4 tbsp EVOO
  • 4 5 oz. Salmon fillets *Ask fish monger to portion the fillet. Remove skin if desired
  • 1 pint Organic mixed cherry tomatoes
  • 1 small Zucchini Sliced thin
  • 1/3 Cup  Pitted green olives
  • 3 tbsp Capers
  • 2 tbsp minced garlic
  • 1 Lemon sliced
  • 1 12 oz Bag of Riced Cauliflower
  • 2 tbsp Avocado oil For Cauliflower Rice
  • Fresh Parsley for garnish
  • Salt & Pepper


  • Preheat oven to 400 degrees. In your cast iron pan or baking dish, drizzle 2 tbsp EVOO to evenly coat the pan. Arrange salmon in pan and scatter tomatoes, olives, zucchini, capers and lemon slices around it. Give a good pour of EVOO + S&P on top!
  • Bake until salmon is cooked through and flakes easily with a fork (12-15 minutes)
  • While your salmon is baking, saute' your cauliflower rice in a frying pan with 2 tbsp of avocado oil, salt & pepper. (5-7 minutes)
  • Remove your salmon, garnish with parsley, a bit more sea salt and a drizzle of EVOO. Plate your salmon & veggie mixture on top of a heaping mound of cauliflower rice and enjoy!

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Welcome to Happy Dinner! I’m Cortney, a Holistic Health Coach, wellness entrepreneur, wife and Mama of two, here to make holistic health simple and engaging!

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