Preheat oven to 180°C (fan 160°C). Line a baking tray with two layers of foil and a sheet of baking paper on top.

Melt butter in a small saucepan. Add honey and garlic and simmer briefly until fragrant.

Place the salmon skin-side down on the prepared tray. Pour the hot honey-butter glaze evenly over the top.

Loosely cover with foil to create a sealed parcel and bake for 15 minutes.

Remove the foil. Switch the oven to grill/broil and cook for about 10 minutes until the top caramelises lightly.

While the salmon cooks, combine sour cream, dill, lemon zest, and salt to make the dill sauce. Refrigerate until needed.

For the topping, mix drained cranberries, toasted almonds, parsley, olive oil, salt and pepper.

When the salmon is done, rest it for 10 minutes. Use the foil overhang to transfer it to a serving platter.

Spread the dill sauce over the top, spoon the cranberry-almond mixture on, and finish with pomegranate seeds and a squeeze of lemon juice. Serve with lemon wedges.