Begin by rinsing and slicing the English cucumber and adding the slices to the salad bowl. Next, cut the tops and ends off of the radishes and rinse them well. Slice them too and add them to the bowl. Also, thinly slice about a 1/4 cup of red onion placing it in the bowl as well.

Next, in a small bowl, mix together 1 cup of plain Greek Yogurt, 1/2 tbsp of finely minced fresh dill, 1/2 tsp of lemon juice, and a 1/4 tsp each salt and coarse ground pepper. Once this is thoroughly mixed, add it to your salad bowl, and stir until all the veggies are evenly coated. Place the salad in the fridge to chill.

Preheat the oven to 425° and place the salmon fillets on a sheet pan skin side down. Make two to three 1/4" slices on the top of the salmon and then drizzle 2 tbsp of olive oil as evenly as you can over the tops of the fillets. Next, slice a fresh lemon and squeeze the juice from it all over the tops of the salmon. Watch out for seeds! After this evenly sprinkle 2 tsp of Harissa seasoning over the Salmon and then gently rub it in.

Place the salmon in the preheated oven and bake for 10-12 minutes. Once it's finished baking, remove it from the oven and serve immediately alongside the beautiful Cucumber Radish Dill Salad!