• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

Have you ever seen a Baked Salmon that looks so festive? What's more, it's DEAD EASY! Featuring a honey butter-glazed side of salmon baked in foil, slathered with creamy dill sauce and finally topped with a glittering Holiday Tapenade, this Salmon Tarator inspired dish pays extremely high dividends for very little work. See notes for alternatives for many of the ingredients - even the salmon!

• 1.2 - 1.5 kg / 2.4 - 3lb salmon side ((skin on, bones removed, Note 1))
• 2 1/4 tsp salt (, cooking/kosher (Note 2))
• 1 tsp black pepper
• 150g / 5oz butter (, unsalted)
• 1/2 cup honey
• 3 garlic cloves (, finely minced (garlic press or knife))
• 1 1/2 cups sour cream (, full fat (low fat is too watery))
• 1/2 cup fresh dill (, finely chopped (lightly packed cup))
• 1/2 eschallot (French onion) (, finely grated)
• 1 1/2 tbsp lemon zest
• 1/2 tsp salt (, cooking/kosher (Note 2))
• 1 cup dried cranberries
• 1 cup orange juice
• 1 cup slivered almonds (, toasted (Note 3))
• 1/3 cup parsley (, roughly chopped)
• 1/4 tsp each salt and pepper
• 1 tbsp extra virgin olive oil
• 1 pomegranate (, only the seeds)
• 1/4 cup parsley (, roughly chopped)
• 3 tbsp lemon juice
• 2 lemons, extra (, cut in 6 pieces each (for serving, don't skip this))

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