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Lemon & Thyme Salmon + Raw Veggie Salad

This is our go-to Monday night meal. Which means it’s simultaneously our, “we ate too much over the weekend &  I hate myself,” meal. 


Jump to the salad


 Lemon & Thyme Salmon



  • 1.5 lb of salmon 
  • 2 medium sized lemons
  • 2 sprigs or two teaspoons fennel and dill (I used fresh/dry but whatever’s clever) 
  • 1 tablespoon olive oil
  • 1 tsp salt


  • Food processor or blender


  1. Preheat the oven to - gasp - 400* 
  2. Combine your herbs, salt and olive oil in a good processor or blender.
  3. Lay the salmon on lightly greased trays and cover with herb mix
  4.  Slice lemons thinly and lay on top of salmon
  5. Cook at 400* until opaque and flakey, about 15 minutes. I like to broil it on low for 5 at the end because I’m 🔥 like that, but you do you.