Roast Salmon with Smashed Olives

I liked Roast Salmon with Smashed Olives. Not all Olives need to be in Martinis. The salty taste of the Olives was a perfect topping for the Salmon. I would never have thought to pair the two. We will make this excellent recipe again.

Roast Salmon With Smashed Olives
New York Times

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.

INGREDIENTS
Yield:6 to 8 servings

6 tablespoons extra-virgin olive oil, divided, plus more for greasing
1 (4-pound) skin-on salmon fillet, or 2 (2-pound) salmon fillets
Kosher salt and freshly ground black pepper
2 large oranges, zested and juiced
2 (10-ounce) jars pitted Castelvetrano olives, drained, smashed and roughly chopped
½ cup finely chopped fresh parsley, plus more for garnish

PREPARATION

1. Line a rimmed sheet pan with parchment paper and grease the surface with olive oil. Pat the salmon dry with paper towels and generously season the flesh with salt and pepper. Lay the salmon skin side down on the parchment and let it dry brine in the fridge, uncovered, for at least 1 hour or up to 8 hours.

2. Heat the oven to 450 degrees. Drizzle 2 tablespoons oil over the salmon, then bake until golden brown on the edges and cooked through in the center (a thermometer inserted into the center should reach 125 degrees), 10 to 15 minutes for the 2-pound fillets or 15 to 20 minutes for a 4-pound fillet.

3. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil with the orange zest and juice and a big pinch each of salt and pepper. Stir in the olives and parsley.

4. When the salmon is done, spoon the dressing all over the surface, or transfer to a platter before spooning on the dressing. Let the salmon rest for 5 minutes before serving.