Beth Warren Nutrition Blog

Lemon Thyme Salmon

by Beth Warren May 22, 2020

I love taking on the challenge of converting any anti-pescatarian to a 


You heard, right!

One of my priveledges of being a Registered Dietitian working in a private practice with a BWN Method based on whole foods

is the process to become more acclimated to ALL foods,

and watching the palette of a client become unmasked to the delicious inherint flavors 

of actual REAL FOOD.

One evening,

I was feeling unmotivated by my weeknight dinner menu,


I took initiative,

got off my TUSH,

and whipped up 


I would LOVE your feedback if you tried it, 

and let me know what you thought of it!

Lemon Thyme Salmon

My favorite salmon recipe.


  • 2 pb wild salmon, sliced
  • 4 yellow squash, roughly chopped
  • 1/2 cup cherry tomatoes
  • 1 tsp fresh thyme, chopped
  • 1 tsp chives, chopped
  • 1 tsp parsley, chopped
  • 1 tsp salt
  • 1/4 cup fresh lemon juice
  • 1/8 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 lemons
  • Garnish: chives, parsley, sprigs of thyme and/or lemon rind


Preheat the oven to 350F. On a large baking sheet lined with parchment paper, spread the squash and tomatoes on one half of the baking sheet. On the other half of the baking sheet, place the salmon pieces, skin side down. In a small bowl, mix the spices, lemon juice, oil, garlic, rind of 1 lemon and mix well. Pour on top of the fish and veggies (feel free to mix into the veggies for even coating). Slice 1 lemon and add around the sheet on fish and veggies. Bake for 25 minutes (depending on salmon thickness) and then broil for about another 5 minutes for a crisp top. Allow to cool and put optional garnishes before serving.

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