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This citrusy, olive-y salmon is ready to party
Roast Salmon With Smashed Olives
https://cooking.nytimes.com/recipes/1027412-roast-salmon-with-smashed-olives
https://archive.ph/1OZEw
Salmon is perfect for roasting because it’s such a forgiving fish. The key is salting the fillet ahead of time, which seasons the flesh all the way through and helps it stay juicy, even if you overcook it a little. In this recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), the salmon is roasted just until cooked then is immediately doused in a floral, herby and briny mix of fresh orange juice, olive oil, roughly chopped olives and parsley, further ensuring that every bite is moist and flavorful.
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