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))