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Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives
Ingredients
  • 1 pound baby potatoes, halved
  • ¼ cup + 3 tablespoons extra virgin olive oil
  • kosher salt and black pepper
  • 6 cloves garlic, 2 finely chopped, plus 4 whole cloves
  • 2 lemons, 1 halved and 1 sliced
  • 4 (5 to 6 ounce) salmon fillets
  • ¼ cup chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 pinch red pepper flakes
  • 4 tablespoons salted butter, sliced into 6 pieces
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ½ cup green olives, roughly chopped
  • 2 tablespoons champagne vinegar
  • 1 tablespoon fish sauce (optional)
  • 4 ounces feta cheese, broken into chunks
  • baby arugula, for serving
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