Lemon herb seasoning recipe is a simple spice blend you can use on fish, chicken and potatoes. Prep a big batch and you can store it for up to a year! Low carb, gluten-free, vegan and only five ingredients.
Seasoning blends are one of my FAVORITE ways to add diversity to my meal prep recipes without adding a ton of calories. With a few simple spices, you can totally transform your protein, your vegetables, or even your carbohydrates.
I debated on whether to call this a lemon herb seasoning or a lemon pepper seasoning. Because the predominant flavor is lemon pepper, but you also get the herby flavors of basil, oregano and thyme.
At any rate, this lemon herb seasoning blend is straight up delicious, and super versatile, too! We love using it on fish, chicken, or veggies.
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How to make lemon herb seasoning
I think you know how this goes: measure your spices out and mix them up! I like to crush the basil, oregano and thyme leaves with a pestle or the handle of a wooden spoon so that they mix in a bit better with the lemon pepper. Or you can just make sure to give the jar a good shake up before you use it.
Let's check out the spices you'll need:
- lemon pepper- I used store-bought lemon pepper, which is not exactly 'clean'. While I would love to make this with my own homemade lemon pepper seasoning, I don't have the time or the patience to dehydrate my own lemon peel. If you would like a cleaner version of this recipe, you can make your own. Here's a great looking recipe!
- herbs- basil, oregano and thyme- these herbs give a great contrast to the lemony flavors of the lemon pepper.
- salt- just a touch, to round out the herbs and lemon. I totally forgot to put the salt in the image at the top of the post. Oops!
(Pictured above: this lemon herb seasoning used as a Lemon Pepper Chicken Marinade in this post)
How to use this lemon herb seasoning recipe?
This lemon herb seasoning goes really well with almost anything, but especially well a few specific ingredients:
- fish- I've already used this lemon herb seasoning on this Lemon Pepper Sheet Pan Salmon! Add in a few fresh lemon wedges and served with a dill yogurt sauce. YUMMMMM.
- chicken- this lemon herb seasoning works perfectly just as a rub (sprinkle over your chicken prior to cooking). But for maximum flavor, I highly recommend mixing it with some olive oil and marinating your chicken for a few hours. Full instructions are in this post.
- potatoes- yasss. Lemon herb roasted potatoes are a thing and they are seriously glorious. Add some fresh garlic for extra flavor. Maybe even a squeeze of fresh lemon juice and some feta cheese after cooking.
- roasted vegetables- particularly asparagus, zucchini, cauliflower and green beans.
(Pictured above: this lemon herb seasoning used on the Lemon Pepper Sheet Pan Salmon recipe)
How much of this lemon herb seasoning blend do I use per pound of meat? I use 1 tablespoon per chicken breast, so this is roughly 2 tablespoons per pound. You want to use this seasoning aggressively, and it might look like too much. Don’t forget a squeeze of lemon juice or some fresh lemon wedges for baking!
What are some other ways I can use this lemon herb seasoning recipe?
- as a chicken marinade (find instructions here)
- sprinkle it on your eggs, toast or even guacamole
- Add it to the cooking liquid for your rice or quinoa to give it some pizzaz (I would add 1 tablespoon per 1 cup uncooked rice or quinoa)
- mix it into a frittata or egg muffins
Looking for more delicious spice blends? Check out this post with 7 Easy Spice Blends!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Lemon Herb Spice Blend
- 2 tablespoons lemon pepper
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon thyme leaves
- ¼ teaspoon salt
- Stir together all ingredients and store in an airtight container for up to a year.
- Use aggressively: 1 tablespoon per 7 oz chicken breast, 0.5 tablespoon per 4 oz salmon fillet, and roughly 2 tablespoons per lb of vegetables.
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