Za'atar Salmon with Warm Lentil and Roasted Tomato Bowls

Ingredients

• 4 salmon fillets
• 250 g dried green lentils
• 300 g cherry tomatoes
• 3 tbsp za'atar spice blend
• 4 tbsp olive oil
• 1 red onion
• 1 lemon
• 20 g fresh dill
• 2 garlic cloves

Method

1. 1

   Preheat the oven to 200°C. Toss the cherry tomatoes with 1 tbsp olive oil and a pinch of salt on a baking tray. Roast for 15 minutes until burst and jammy.

2. 2

   Meanwhile, cook the lentils in boiling salted water for 20–25 minutes until just tender. Drain and toss with 1 tbsp olive oil, crushed garlic, lemon juice and seasoning.

3. 3

   Rub the salmon fillets all over with za'atar and 1 tbsp olive oil. Heat the remaining oil in a frying pan over a medium-high heat and cook the salmon skin-side down for 4 minutes, then flip and cook for 2 minutes more.

4. 4

   Finely slice the red onion and stir into the warm lentils along with most of the dill.

5. 5

   Divide the lentils between four bowls, top with roasted tomatoes and a salmon fillet. Scatter over remaining dill and a squeeze of lemon.