Lemon, Mint, & Herbs

Rachel Cooks


Today I am sharing 3 recipes with some of my favorite ingredients. Lemon, Mint and fresh herbs.

With Spring finally being here, it means lots of fresh herbs growing in my garden and kitchen and lots of ways to enjoy Mother Natures bounty!

With just these 3 items you can go from a delicious protein main meal to a wonderful refreshing drink and I’m going to share 3 of my favorite recipes to do just that!

The Protein

Lemon, Mint and Herbs Salmon

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Lemon, Mint and Herbs Salmon


  • 2 teaspoons of grated lemon peel
  • 2/3 c. of fresh lemon juice
  • 1/4 c. of fresh mint chopped
  • 1/4 c. fresh basil
  • 2 TBSP of fresh oregano- chopped
  • 1/4 c. white vinegar
  • 1 1/2 TBSP of olive Oil
  • 2 garlic cloves minced



Combine all of your ingredients in a bowl and stir.

Place fish in a zip-lock bag and pour marinade over it all.
Seal and place in fridge for at least 2 hours.

Keep extra to pour over the top after grilling your fish.

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Lemon and Herb Roasted Potatoes Recipe


5 pounds potatoes (Yukon Gold work well), scrubbed and cut into thin wedges
6 cloves garlic, minced
3/4 cup olive oil
1/2 cup good-quality veggie broth
1/2 cup water
1/4 cup freshly squeezed lemon juice
3 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon dried oregano
1 teaspoon chopped fresh mint


Preheat the oven to 450 degrees F.
Lightly coat a large baking dish in olive oil.
In a large bowl, stir the potatoes, garlic, olive oil, broth, water, lemon juice, salt, and pepper together until the potatoes are evenly coated.

Pour the potato mixture into the baking dish.
Roast in the oven until the potatoes start to brown, about 40 minutes.
Remove the potatoes from the oven.
Add the oregano and mint to them, stirring to combine.
If the potatoes look dry, pour another 1⁄2 cup broth into the dish.
Return to the oven and bake about 30 minutes longer.
Adjust the seasoning with salt and pepper, if needed.

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 3/4 cup sugar (1 cup, if you prefer a sweeter lemonade) 

1 cup fresh lemon juice (from about 5 lemons)

6 cups water

8 sprigs lemon thyme

handful of mint leaves (5-8, depending on how minty you like it 🙂

one lemon sliced up

lemon thyme sprigs & mint leaves for garnish


 To make the syrup

Combine 3/4 cup sugar, 8 sprigs of lemon thyme and 1 cup of water in a small saucepan and bring to a simmer. 

Stir occasionally until sugar is dissolved.

Remove from heat & let cool completely.

Strain & set aside.

In a large pitcher, mix the mint leaves with 2 tablespoons of sugar.

Add 1 cup lemon juice, remaining 5 cups of water and lemon thyme simple syrup

 Garnish with fresh slices, fresh mint leaves & a few sprigs of lemon thyme.

***Lemonade will keep in the fridge for about 5 days 🙂

Happy cooking! xoxo-