WEEKDAYS 1e|12c|p

Baked Salmon with Cranberry Almond Salad

Michael Symon
Servings: 6 - 8
45 to 60 min

A grocery list done right!

  • Ingredients
  • step-by-step directions
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)
  • For the Salmon: Preheat the oven to 450ºF.
  • 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!
Similar categories: Salmon Dinner Salads
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