Party on a Platter

To celebrate mom, dad, or just the thrill of warmer days, whip up this menu from superstar chef Yotam Ottolenghi. And for a splash of White Lotus chic-why not?-serve it all on colorful dishes like these, designed by the dream host himself.

- Yotam Ottolenghi

The Main Event

"The bright red puttanesca-inspired oil makes this recipe a spectacular centerpiece," says Ottolenghi. "And the lemony salsa is a perfect sidekick for the fish's richness."

Puttanesca-esque Baked Salmon with Olives and Caper Salsa

1. Cook salmon: In a small skillet, combine oil, anchovies, and tomato paste and cook on medium, stirring occasionally, 5 minutes.

2. Stir in chile flakes and coriander seeds and cook until fragrant, 1 minute. Remove from heat and stir in garlic, preserved lemons, and maple syrup to combine; let cool 15 minutes.

3. Meanwhile, heat oven to 350°F. Line large rimmed baking sheet with parchment paper and arrange lemon slices in a single layer in center. Season salmon with 1/8 tsp. salt and 1/2 tsp pepper and arrange, skin side down, over lemon slices.

4. Scatter tomatoes around salmon. Pour the cooled oil and its solids over salmon, pressing garlic slices flat against top of salmon. Roast until barely opaque throughout, 17 to 20 minutes (depending on thickness and desired doneness). Remove from oven and let sit 5 minutes before transferring salmon, tomatoes, and lemon to platter.

5. Meanwhile, prepare salsa: In a small bowl, combine olives, capers, preserved lemon, basil, parsley, oil, and lemon juice together with 1/8 tsp. salt and pepper and mix well. Scatter half of salsa over salmon. Serve warm or at room temperature with remaining salsa and arugula, if desired.

SERVES 6 TO 8.

Salad for Days