Line a baking dish with parchment and brush it with olive oil. Set the salmon skin-side down. Season lightly with salt and pepper so the surface looks evenly speckled.

Stir olive oil, minced garlic, honey, and whole grain mustard in a small bowl until glossy. It should ribbon off the spoon and smell gently garlicky.

Brush the mixture over the fish from center to edges. You want a thin, even coat that clings to the surface.

Bake at 170°C (338°F) for 12–14 minutes. Look for lightly golden edges and pearly flakes that separate with a gentle press. The center should still look moist.

Combine Greek yogurt with lemon zest, lemon juice, and chopped thyme. It should taste bright and creamy with a clean citrus note.

Let the salmon cool for a few minutes so the yogurt sits nicely. Spread the yogurt mixture in soft swirls across the warm fish.

Scatter chopped pistachios, dried cranberries, pomegranate seeds, and fresh dill. You want even color and crunch in every slice.

Transfer to a platter or serve from the dish. Slices should lift in large, tender flakes that carry yogurt, herbs, and fruit.