In my recipes, and many I read, advice on seasoning isn’t mentioned. I always assume the cook is seasoning as (s)he goes, and then tests for seasoning before eating.
Many recipes are written this way.
Some recipes call for specific amounts of salts, but I find it seldom works out. Not only because the recipe doesn’t call for enough, but because salt level is such a matter of circumstance, preference and/or medical necessity.
Just remember, no matter where you find the recipe, or how great your ingredients, if you don’t season them well, the flavors won’t reach their full potential.