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Baked Salmon with Cranberry Almond Salad
Ingredients
  • subheading: FOR THE SALMON:
  • ¾ cup Greek yogurt
  • 2 teaspoons ground cumin
  • 1 lemon (zest and juice)
  • 1 side of salmon (about 2 ½ to 3 pounds, center cut, skin-on)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • subheading: FOR THE CRANBERRY ALMOND SALAD:
  • ½ cup dried cranberries
  • 1 orange (zested plus half juiced)
  • 1 cup sliced almonds (toasted)
  • 1 tablespoon capers (drained and rinsed)
  • 2 tablespoons olive oil
  • ½ cup mint (torn)
  • Kosher salt and freshly ground pepper (to taste)
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