Dash of That Unbleached Parchment Paper -- 1 Roll
Greek-Style Sheet Pan Salmon
Salad Topping
- 1/4 cup olive oil
- 2 lemons (juiced)
- 1 clove garlic (minced)
- 1 tsp. chopped fresh oregano
- 1/2 tsp. red pepper flakes
- Black pepper (freshly ground)
- 1 cup cubed Greek feta cheese
- 1 cup halved cherry tomatoes
- 1/4 cup sliced Kalamata olives
- 1/4 cup chopped Persian cucumbers
- 1/4 red onion (chopped)
- 2 Tbsp. chopped fresh dill
Optional: additional chopped fresh herbs such as rosemary and parsley
Salmon
- 1 lemon (thinly sliced)
- 1 small red onion (sliced)
- 2 large wild-caught salmon fillets (or 4 small fillets)
- Salt
- Black pepper
- Preheat oven to 375 degrees F.
- In large bowl, combine feta, lemon juice, olive oil, garlic, oregano, red pepper flakes and pepper. Toss to coat and refrigerate.
- In large baking dish, arrange lemon and onion on bottom. Add salmon fillets and season with salt and pepper. Bake 15-20 minutes.
- To marinated feta, add tomatoes, cucumbers, olives, red onion, and dill and other herbs, if using. Toss to mix.
- With slotted fish spatula, move salmon, lemon and red onions from baking dish to serving plates. Spoon over salad topping.
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