Sheet Pan Roasted Lemon Garlic Butter Salmon with Olive Herb Sauce, Feta & Roasted Potatoes

fresh ingredients


  • 12 oz
    wild salmon
  • 10 oz
    baby potatoes
  • 12 pcs
    lemon (width cut for rounds)
  • 4 oz
    olives in brine
  • 2 oz
  • 6 oz
  • 2 oz
    house dressing
  • 1 oz
    fresh oregano
  • 1 oz
    smoky paprika and house seasoning blend
  • 1 oz
    fresh parsley
  • 1 oz
    fresh basil
  • 1 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Baking sheet



Shallow bowl 

Parchment or aluminum foil 

Small bowl

cook along



Preheat oven to 425° F;

Line baking sheet with parchment or aluminum foil;

Cut potatoes into half;

Slice lemons into thin round;

Remove leaves from stems & roughly chop basil, parsley & oregano;

Remove olives from container, saving brine. Roughly chop, removing pit if necessary.

1Roast Potatoes

On baking sheet toss potatoes with drizzle of olive oil, salt & pepper. Slide to one side. Bake 20 minutes, or until tender. 

2Prepare Salmon

In a shallow bowl, combine a drizzle of olive oil & paprika seasoning. Whisk together. Season salmon with salt. Add the salmon to dish, toss to coat.

3Roast Salmon

Spread garlic butter on top of salmon. Carefully place the salmon on the other side of sheet pan. Arrange lemon slices around the salmon. Return the pan to oven & bake for 10 to 20 minutes, until the salmon reaches the desired doneness.

4Make Herb Sauce

In a small bowl, add a good drizzle of olive oil, parsley, oregano, basil, olives. Season with a pinch of salt, pepper. Set aside. 

5Toss Salad & Serve

Add arugula to bowl and toss with dressing. Divide the salmon, potatoes, & lemon slices between plates. Gently crumble the feta around the salmon, then spoon the herb sauce over everything. Serve with salad.