Instructions

• Preheat your oven to 425°F and line a sheet pan with parchment paper. Lay the cut potatoes and lemon quarters on the sheet pan. Drizzle 1 tablespoon of the olive oil, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon of garlic powder on top. Toss it all together to evenly coat the potatoes. Bake for 20 minutes until the potatoes are golden brown and lemons are charred.
• Pat salmon filets dry with a paper towel. In a bowl big enough for the salmon, add 2 tablespoon oil, half of the chopped parsley, grated garlic, paprika, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix to combine, then add the salmon, and rub the seasoning all over the filets.
• When the potatoes have baked for 20 minutes, push them to the side of the pan, and place the salmon filets on the pan, skin side-down. Top each filet with a pat of butter and a lemon slice. Bake for 10-15 minutes depending on how thick your filets are.
• Garnish the salmon with the remaining parsley, feta, and arugula. Squeeze the charred lemon on top + enjoy!