Tikka Baked Salmon with Red Lentil Dahl, Spiced Jammy Tomatoes, and Mango Chutney

This is one of my most favourite bowls of comfort food. You don’t even need the salmon on top, the recipe for the dahl and tomatoes are worth trying on their own with some naan and flatbreads but a piece of slightly charred salmon which is lovely and soft on the inside does go so well. It would also work really well with chicken. There are a lot of spices in the dahl but it just means you end up with maximum depth of flavour and if you double up the recipe it will last you all week and also freeze really well. A healthy, filling and flavoursome dish which will brighten up any rainy day and a bargain at just £2 per portion.

(Serves 4 - £2.02 per portion)

1. Put 440g cherry tomatoes and their vines in a parchment lined baking tray. Add a few strips of lemon peel, two finely sliced garlic cloves, 1 tsp each of nigella seeds, fennel seeds, cumin seeds and crushed coriander seeds, a drizzle of olive oil, 1 tsp light brown sugar and some seasoning. Toss together then roast at 150C fan/170C for 20-25 mins until just burst and slightly blackened on top. (You might need to grill them for the last couple of minutes). Set aside.
2. Add a chopped onion to a large saucepan with 1 tbsp olive oil and a pinch of salt. Fry over a medium heat for at least 10 mins until softened. Add 1 heaped tbsp of finely grated ginger and three grated garlic cloves before adding 1 cinnamon stick, 4 cardamom pods, 1 tsp fennel seeds, 1 tsp black mustard seeds, 1 tsp yellow mustard seeds, and 1 tsp nigella seeds.
3. Fry until fragrant before adding 1 tsp asafoetida, 1 tbsp cumin, 1 tbsp ground coriander, 1 tsp turmeric, 1 tbsp garam masala or curry powder and 1/2 tsp hot chilli powder. Stir and add 250g rinsed red lentils coating them in the spices before adding 1 chopped red pepper, a can of chopped tomatoes and 450ml chicken stock.
4. Simmer for 15-20 mins with the lid off until the lentils are cooked and the liquid has reduced.
5. Meanwhile mix 3 tbsps tikka paste with 2 tbsps natural yoghurt and spread this mixture on top of each salmon fillet. Season and roast at 180C fan/200C for 10-12 mins until just cooked (grill for the last couple of mins to get that lovely charring).
6. Add the juice of a lime, a handful of chopped coriander, 180g-200g spinach, and 1 tbsp mango chutney to the dahl. Taste and season.
7. Top the dahl with natural yoghurt and chutney and enjoy with the jammy tomatoes and baked salmon.