Summer Salmon infused with Lemon Essential Oil

Did you know that you can cook and ingest certain Essential Oils? If you purchase certified grades (I use Doterra as it’s the best quality currently on the market, no question about it) the benefits of these oils to your health can be phenomenal. If you would like to find out more about Essential Oils and their health benefits please message me and I will happily take you through these.

Lemon Essential Oil is used commonly for anxiety, depression, bacterial infections and the lymphatic system, along with many more ailments. It can alternatively be used in the home as a none chemical disinfectant. Or you can also defuse the oil and use as a clean air freshener.

For today’s recipe, I marinated my salmon (also amazing for mental health) with the zesty oil for a few hours to let the fish really soak in the aromatic oil. It gives the fish such a light, pleasant and fresh taste, it isn’t as tart as lemon juice or bitter like rind. It’s really fragrant and just takes this dish to another level!


2 Salmon fillets

2 Potatoes

Whole Gem lettuce head

Garden Peas

Olive Oil

Lemon Essential Oil


Milk Butter


Take 2 tablespoons of olive oil and add 1 drop of Lemon Essential Oil and place is a bowl. You don’t need any more than this. It’s really strong and a small bit goes a really long way. I also add cracked pepper but this is up to you. Just give it a mix and brush the fish with the oil. You don’t need to coat it heavily and I leave a small amount behind for garnish at the end. Leave the fish for a few hours to let the oil permeate the flesh.

Next bring a pan of salted water to the boil, peel and chop the potatoes and add to the pan and bring down to a simmer for 20 minutes.

Put the grill on to a moderate heat, take the gem lettuce and trim the end and cut in half and place on a baking tray. Add the salmon next to the lettuce and place under the grill. After 6 minutes turn the lettuce and turn the salmon. You don’t want to dry them out so you don’t need too long under the grill 12-15 minutes total.

Meanwhile, blanch the peas with hot water and place on a low heat. Drain the potatoes and mash them to your desire. I add milk and butter to get a more creamy smooth texture. Drain the peas and take the salmon and lettuce from out of the grill.

Once you have plated up your meal I add the leftover oil around the plate as fragrant garnish. This really is a beautiful summer dish. The oil is something that you really need to try as the taste is really something else. I hope you enjoy this dish as much as I do!

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