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Orange-Roasted Salmon With Yogurt-Caper

Ingredients

• 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
• Nutritional Information

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