In a small bowl, combine the Greek yogurt, cumin, lemon zest and juice and olive oil. Season with salt and pepper.
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.
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.
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.
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!