Orange-Roasted Salmon with Yogurt-Caper Sauce
Ingredients
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2 tablespoons extra-virgin olive oil; more for the baking sheet
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6 1-inch-thick, skin-on center-cut salmon fillets (about 6 ounces each), pin bones removed
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1-1/2 teaspoons finely grated orange zest
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3/4 teaspoon kosher salt; more to taste
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Freshly ground black pepper
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3/4 cup plain whole-milk yogurt
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2 tablespoons finely chopped fresh flat-leaf parsley
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1-1/2 tablespoons capers, drained, rinsed, and chopped
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1 tablespoon fresh orange juice
Directions
1.
Position a rack in the center of the oven and heat the oven to 400 degrees F. Lightly oil a heavy-duty rimmed baking sheet.
2.
Arrange the salmon skin side down on the baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with 1 teaspoon of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
3.
Combine the yogurt in a small bowl with the remaining 1 tablespoon of olive oil, 1/2 teaspoon orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
4.
Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.
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