Harissa salmon with green lentils and roast cherry tomatoes

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the salmon fillets in a roasting tin. Spread the harissa over the fillets, then drizzle with 1 tablespoon of the olive oil. Add the cherry tomatoes to the tin and set aside to marinate.
2. Meanwhile, heat the remaining oil in a saucepan with the red onion and cook for a few minutes, then add the garlic, bay leaf, lentils and stock. Stir well, bring to the boil, then reduce the heat and simmer for 30 minutes until the lentils are tender and have absorbed most of the liquid.
3. After the lentils have been cooking for 15 minutes, put the salmon in the oven and roast for 15 minutes until just cooked through and the tomatoes have started to soften and burst.
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4. Remove and discard the garlic and bay leaf from the lentils, stir in the lemon zest and juice and half the chopped herbs, then taste and season with salt and black pepper.
5. Spoon the lentils among plates (or on a serving platter), top with the tomatoes and salmon, then sprinkle with the rest of the herbs. Serve with a mixed salad or seasonal greens.