Salmon in Dill Sour Cream Sauce

Smoothly mix all ingredients for the dill sauce in a bowl. Cover and chill in the refrigerator.

Heat orange juice in a pot, then turn off the stove. Add cranberries, cover the pot, and let steep for approx. 15 minutes. Afterwards, strain and let cool. Mix cranberries with almonds, parsley, salt, pepper, and olive oil and let stand at room temperature until serving.

Preheat oven to 180 °C top/bottom heat. Line a baking sheet with double aluminum foil, place baking paper on top, and place the salmon on it, slightly pulling up the edges of the foil.