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Foundational understanding of the four elements of good cooking
Salt-cured Sicilian capers — superior to brine-packed
Controlled temperature for homemade yogurt fermentation
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Foundational understanding of the four elements of good cooking
Salt-cured Sicilian capers — superior to brine-packed
Controlled temperature for homemade yogurt fermentation
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet. Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. 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. Combine the yogurt in a small bowl with the remaining 1 Tbs. of olive oil, 1/2 tsp. 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. 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. Serving Suggestions Serve with Steamed Green Beans with Lemony Tahini Sauce. nutrition information (per serving): Calories (kcal): 340; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 40; Monounsaturated Fat (g): 8; Carbohydrates (g): 2; Polyunsaturated Fat (g): 5; Sodium (mg): 300; Cholesterol (mg): 110; Fiber (g): 0;