Tarragon-Citrus–Crusted Salmon

Preheat oven to 400 degrees F. Line jelly-roll pan with foil. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From oranges, grate 1 1/2 teaspoons peel; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into 1/2-inch-thick slices. Arrange orange slices, slightly overlapping, in center of prepared pan. In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside. In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper. Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere. Bake salmon 10 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.