Sour Cream Dill Sauce 1. Mix all the ingredients together until smooth.
2. Seal the sauce with cling wrap.
3. Keep refrigerated for later.
Cranberries Topping 1. Mix dried cranberries, toasted almonds, chopped parsley with olive oil.
2. Season with salt and black pepper powder.
3. Set aside for later.
Salmon
1. Preheat oven to 180°C.
2. On a baking tray, place salmon on a baking foil lined with parchment paper.
3. In a saucepan, melt the unsalted butter over high heat. Gently stir until completely melted.
4. Reduce the heat to low, then add in honey and minced garlic. Stir to mix well.
5. Once it starts foaming, turn off the heat to let the mixture cool down.
6. Pour the sauce over the salmon. Season with salt and pepper.
7. Cover a smaller piece of parchment paper and baking foil on the salmon. Fold the sides to seal up.
8. Bake in the oven for 15 minutes.
9. When cooked, transfer salmon onto a serving platter.
10. Pipe/dollop the Sour Cream Dill Sauce on top of the salmon and pile with the cranberries topping.
11. Garnish with pomegranate seeds, lemon wedges and chopped parsley.
12. Enjoy!
