Orange-Roasted Salmon with Yogurt-Caper Sauce
- 2 Tbs. extra-virgin olive oil; more for the baking sheet
- Six 1-inch-thick, skin-on center-cut salmon fillets (about 6 oz. each), pin bones removed
- 1-1/2 tsp. finely grated orange zest
- 3/4 tsp. kosher salt; more to taste
- Freshly ground black pepper
- 3/4 cup plain whole-milk yogurt
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1-1/2 Tbs. capers, drained, rinsed, and chopped
- 1 Tbs. fresh orange juice
- This recipe is gluten-free
- Produce
- Flat-leaf parsley, fresh (2 Tbs.)
- Orange, zest (1 1/2 tsp.)
- Seafood
- 1-inch-thick, skin-on center-cut salmon, thick skin-on center-cut (6)
- Condiments
- Capers (1 1/2 Tbs.)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (3/4 tsp.)
- Olive oil, extra-virgin (2 Tbs.)
- Drinks
- Orange juice, fresh (1 Tbs.)
- Dairy
- Whole-milk yogurt, plain (3/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published October 15, 2007 (5 years ago).
15 people saved this recipe.
