Orange Roasted Salmon with Yogurt Caper Sauce

Ingredients

Olive oil 2 Tbsp

Pave de Salmon 6 each

Orange zest 1 ½ tsp

Salt and pepper to taste

Yogurt, Greek ¾ cup(180ml)

Flat leaf parsley, minced 2 Tbsp

Capers, drained and chopped 1 ½ Tbsp

Orange juice 1 Tbsp

Procedure

1. Preheat the oven to 400°F (200°C). Lightly oil a baking sheet. Arrange the salmon skin side down on the baking sheet. Drizzle with 1 Tbsp of olive oil and sprinkle with 1 tsp of the orange zest, salt and pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
2. Combine the yogurt in a small bowl with the remaining 1 Tbsp of olive oil, ½ tsp orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and pepper. The sauce can be made several hours ahead of time and kept refrigerated.
3. Roast the salmon until just cooked through, with a trace of bright pink in the center 10 to 15 minutes. Serve immediately, drizzle with the yogurt sauce.