Ginger salmon with spicy spinach dhal

Instructions

1. Mix the ginger and garlic with 1 tbsp water to make a paste. Add the mustard seeds and a pinch of salt and stir to combine. Spread the paste over the salmon and marinate in the fridge for at least 1 hour.
2. To make the dhal, bring a large pan of water to the boil, add the lentils and simmer for 20-25 minutes until tender. Drain.
3. While the lentils are cooking, dry fry the cumin seeds over a medium heat until they start to pop. Remove from the pan and set aside. Add the oil to the pan and fry the onion over a medium-low heat for 5 minutes until soft. Add the chilli and garlic and cook for 2 minutes, before adding the garam masala and turmeric.
4. Return the toasted cumin seeds to the pan and cook the mixture for 2-3 minutes. Remove from the heat and stir into the lentils, with the tomatoes and spinach.
5. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with greaseproof paper and top with the salmon fillets. Bake for 12-15 minutes until the salmon is opaque. Serve with the spicy lentil dhal.