Summer Thyme Roasted Salmon

Today’s theme is all about bright, summery flavors: thyme, lemon, honey. It’s an easy pescetarian make-ahead meal!

Prep Time 20-30 minutes
Meal Prep Friendly Yes, it was my meal prep for the week!
Yields 4 pieces of salmon, 4 cups broccoli, 1-1/2 cups sweet potatoes
Meal Time Lunch, Dinner
Best Served As In a salad or as an entree to vegetable sides.

The star of this dish is the salmon, but to round off this wonderful, easy meal, I’ve included roasted sweet potatoes and steamed broccoli. This could easily go great with other sides, however. Just think about your flavor combinations.

In order to maintain the theme of summer, I’ve included bright, slightly sweet, and aromatic flavors. But most importantly: healthy and light.

Just look at that glaze for my salmon!

I love to use bright flavors in spring and summer – sometimes even winter requires a reprieve with lemon and thyme. It’s an obvious choice, and fish just makes it easy to get in loads of protein and lots of sharp flavors for lunch or dinner.

Ingredients Recipe
  • 4 pieces of salmon
  • 1 tsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon pepper
  • 1/2 tbsp thyme
  • 1 tbsp honey
  • Pinch of salt and pepper
  • Pinch of parsley
  1. Preheat oven to 400 degrees (F).
  2. In a microwaveable bowl, pour in approximately 1 tbsp of honey.
  3. Warm in microwave for 5 seconds.
  4. Add oil, lemon juice, lemon pepper, thyme, salt and pepper to honey and stir thoroughly to make sure all wet ingredients blend perfectly.
  5. Once oven is heated, take thoroughly thawed salmon and lay out evenly on greased baking sheet.
  6. Pour glaze evenly over each cut of salmon.
    • Alternatively, coat thawed salmon pieces in glaze and let sit, wrapped in fridge for 30 minutes before baking.
  7. Bake for 13-15 minutes until salmon flakes evenly.

For the steamed broccoli and roasted sweet potatoes: 

Ingredients Recipe
Steamed broccoli:

  • 4 cups of broccoli florets
  • Salt and pepper to taste

Roasted sweet potatoes:

  • 1-1/2 cups chopped/sliced sweet potatoe
  • Extra virgin olive oil
  • 1/2 tbsp rosemary
Steamed broccoli:

  • Steam broccoli in microwave or over stove top.
  • Add salt and pepper to taste.

Roasted sweet potatoes:

  1. Turn oven down to 350-degrees (F)
  2. Toss sweet potato pieces with a light amount of oil and rosemary.
  3. On a greased baking sheet add sweet potatoes in even layer.
  4. Bake for approximately 15 minutes once edges of sweet potato pieces begin to crisp and turn a golden orange, but do not burn.

This meal can be served fresh out of the oven, or stored for later. I made this meal at 1 a.m., taste-tested fresh out the oven then immediately stored it all in the fridge for the rest of the week. Microwaving fish can be a gamble, but so long as you don’t overheat it, it should be fine.

Let me know what you think!


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