Name: Salmon With Cucumber–Yogurt Sauce and Carrot Salad
Yield: 4 plus 1 lunch the next day Servings
Ingredients: ½ cup plain Greek yogurt; 1 small garlic clove, grated; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 cucumber, peeled, thinly sliced; Fine sea salt, freshly ground black pepper; ½ teaspoon cumin seeds; ¼ teaspoon ground turmeric; 1 large carrot, shredded; 1½ tablespoons chopped cilantro; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice, plus more; Fine sea salt, freshly ground black pepper; 1½ pounds salmon, preferably wild-caught sockeye or king, skin on, cut into 5 fillets; Fine sea salt, freshly ground black pepper; 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling; Flaky sea salt

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Michael Graydon + Nikole Herriott

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

Recipe notes