Roasted Salmon with Spicy Cranberry Relish

eatingwell.com

April Hvidsten

2 ½ pounds skin-on salmon fillet

2 cloves garlic, peeled and chopped

1 ½ teaspoons kosher salt, divided

½ teaspoon whole black peppercorns, cracked

1 lemon, zested and cut into wedges

2 tablespoons extra-virgin olive oil, divided

2 teaspoons Dijon mustard

2 cups cranberries, fresh or frozen (8 ounces)

1 small shallot, minced

1 serrano pepper, seeded

1 medium Granny Smith apple, peeled and finely diced

1 stalk celery, finely diced

1 tablespoon balsamic vinegar

2 tablespoons chopped fresh parsley, divided

Directions at eatingwell.com

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