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Dash of That Unbleached Parchment Paper -- 1 Roll

Dash of That Unbleached Parchment Paper
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Dash of That Unbleached Parchment Paper -- 1 Roll

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Dash of That Unbleached Parchment Paper Description

  • Protect your pans and counters while baking with this parchment paper.

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Greek-Style Sheet Pan Salmon

If you haven’t yet discovered the easy wonder of the sheet pan, welcome to a new world. Loved by many, oven-baked one-pan dinners come together quickly and turn out a flavor-infused, complete meal with less fuss. In this delectable dish, Mediterranean staples such as lemon, red onion, feta, tomatoes and Kalamata olives get on swimmingly with nutrient-rich wild-caught salmon. You’ll be hooked! Greek-Style Salmon Sheet Pan Dinner |

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


  • 1 lemon (thinly sliced)
  • 1 small red onion (sliced)
  • 2 large wild-caught salmon fillets (or 4 small fillets)
  • Salt
  • Black pepper
  1. Preheat oven to 375 degrees F.
  2. In large bowl, combine feta, lemon juice, olive oil, garlic, oregano, red pepper flakes and pepper. Toss to coat and refrigerate.
  3. In large baking dish, arrange lemon and onion on bottom. Add salmon fillets and season with salt and pepper. Bake 15-20 minutes.
  4. To marinated feta, add tomatoes, cucumbers, olives, red onion, and dill and other herbs, if using. Toss to mix.
  5. With slotted fish spatula, move salmon, lemon and red onions from baking dish to serving plates. Spoon over salad topping.

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