Healthy Salmon Salad

Ingredients:

1 1/2 pounds center-cut, skin-on sockeye salmon
Italian seasoning
Bay seasoning
Olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
Black pepper
1 teaspoon ground oregano
⅓ cup diced red onion
1 cup plain Greek yogurt
Zest of 4 medium lemons, approximately 4 teaspoons
5 tablespoons fresh lemon juice
Optional: 1 clove minced or grated garlic
6 mini cucumbers, cut into 1/2-inch pieces
1/3 cup crumbled low fat feta cheese
1/4 cup toasted sliced almonds
⅓ cup dried cranberries
1/4 cup chopped fresh dill
1/4 cup chopped fresh cilantro

Instructions:

1. Preheat the oven to 425°F. Line a baking dish large enough to accommodate the salmon with a sheet of parchment paper or foil.

2. Place the salmon in the pan and, using paper towels, pat it dry. Drizzle with olive oil and sprinkle with salt, pepper, bay seasoning, and Italian seasoning.

3. Bake for 20-25 minutes, or until the salmon reaches an internal temperature of 145 degrees Fahrenheit on an instant-read thermometer. The salmon should no longer appear raw in the center and should flake easily with a fork. Allow it to cool to room temperature.

4. While the salmon is roasting, place the diced red onion in a bowl and cover it with cold water. Set it aside to soak; this process will reduce some of the onion's harshness without diminishing its flavor.

5. Prepare the dressing: In a small mixing bowl, combine the yogurt, lemon zest, lemon juice, cumin, 1/4 teaspoon of salt, and oregano.

6. Flake the salmon into chunky pieces in a large serving bowl, discarding the skin. Add the diced cucumber, feta, cranberries, dill, and cilantro.

7. Drain the soaked red onion and add it to the bowl.

8. Pour the dressing over the top and gently stir to combine. Finish by adding sliced almonds on top.

9. Serve chilled or at room temperature as a wrap (or lettuce wrap), sandwich, on toast, over greens, or on top of crackers.

10. Enjoy!