IN THE KIT
12 ozwild salmon
10 ozbaby potatoes
1⁄2 pcslemon (width cut for rounds)
4 ozolives in brine
2 ozhouse dressing
1 ozfresh oregano
1 ozsmoky paprika and house seasoning blend
1 ozfresh parsley
1 ozfresh basil
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Parchment or aluminum foil
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.
On baking sheet toss potatoes with drizzle of olive oil, salt & pepper. Slide to one side. Bake 20 minutes, or until tender.
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.
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.
In a small bowl, add a good drizzle of olive oil, parsley, oregano, basil, olives. Season with a pinch of salt, pepper. Set aside.
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.