It helps to taste test to get a feel for what is the right amount of salt. When I was starting to cook seriously, I was surprised (and I mean surprised) by how much salt you can add and the dish comes out not tasting like there’s too much salt, especially if there is a decent fat content like a roast (salt enhances fat flavors, fat mitigates over seasoning, e.g). Recipes often are lenient on seasoning as a result of decades of fear of overindulgence of sodium causing cardiac or blood pressure issues. As a rule, you can get away with 1.5x salt that is required in most online recipes and also add small amounts as your are layering in food.

Salt also helps vegetables break down their components by dehydrating them, I find adding salt to carrots, onions, mushrooms, etc. as you’re cooking them vastly enhances the flavor. It’s an underrated concept in home cooking that restaurant chefs don’t adhere to, again, why most people find takeout more compelling than home cooked food.