Baked Salmon with Cranberry Almond Salad


 * Source: abc.go.com/shows/the-chew/recipes/baked-salmon-with-cranberry-almond-salad-michael-symon

FOR THE SALMON

 * 3/4 cup Greek yogurt
 * 2 teaspoons ground cumin
 * 1 lemon (zest and juice)
 * 1 side of salmon (about 2 1/2- 3 pounds, center cut, skin-on)
 * 2 tablespoons olive oil
 * Kosher salt and freshly ground black pepper (to taste)

FOR THE CRANBERRY ALMOND SALAD

 * 1/2 cup dried cranberries
 * 1 orange (zested plus half juiced)
 * 1 cup sliced almonds (toasted)
 * 1 tablespoon capers (drained and rinsed)
 * 2 tablespoons olive oil
 * 1/2 cup mint (torn)
 * Kosher salt and freshly ground pepper (to taste)

Directions

 * 1) For the Salmon: Preheat the oven to 450ºF.
 * 2) In a small bowl, combine the Greek yogurt, cumin, lemon zest and juice and olive oil. Season with salt and pepper.
 * 3) Place the salmon, skin side down, on a greased baking sheet and season with salt and pepper. Spread the yogurt mixture on the salmon to evenly coat. Roast until medium rare, about 15 minutes.
 * 4) For the Cranberry Almond Salad: In a small bowl, combine the dried cranberries and enough warm water to cover. Let sit for 10 minutes until plump.
 * 5) Into a medium bowl, add the orange zest and juice, capers, olive oil and salt and pepper, stir to combine. Add the plumped cranberries, toasted almonds, and torn mint. Toss to coat.
 * 6) To serve, transfer the salmon to a platter and top with the cranberry almond salad. Serve immediately.
 * Tip: If short on time cut the salmon side into individual fillets for quicker cooking!