Salmon:
Dust with cumin, white pepper, and salt. Heat pan on med-high with olive oil in pan. Cook till crispy.
Combine crushed garlic, salt, dill, cayenne pepper with greek yogurt for sauce.
Red Snapper:
Preheat oven to 425 degrees. Chop the arugula, garlic, capers, crushed red pepper and salt together until everything is minced. Transfer mixture to a bowl and stir in 1 tablespoon of the olive oil. Pat fish dry and season inside with salt and pepper. Slice 3 diagonal cuts into each side of the flesh of the fish, slicing all the way to the bone. Lightly season the outside of the fish with salt and pepper and rub it with the remaining 1 tablespoon olive oil. Stuff the slits with the mixture. Line the lemon slices on the bottom of a baking dish and place the fish upright on top of the lemon slices. Place a ball of foil under the tail to help the fish stand up. Bake the fish for 25 minutes or until flesh flakes easily. Transfer to a serving platter and gently lift the fillets from the bones.