Salmon Bowl with Lentils & Roasted Tomatoes

Preheat the oven to 220°C (425°F). Wash and add the cherry tomatoes to a baking dish. Grate the garlic over them and add a drizzle of olive oil. Season with salt and pepper, mix, then bake for 10 minutes at 220°C (425°F).

Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Add the salmon skin-side down. Season with salt and pepper and cook for 6 minutes, until golden.

Meanwhile, heat the lentils according to the package instructions.

Prepare the yogurt sauce. In a bowl, mix the yogurt, herbes de Provence and a drizzle of olive oil. Season with salt and pepper.

Once golden and juicy, remove the cherry tomatoes from the oven. Serve the lentils in a deep plate with the roasted cherry tomatoes, salmon and yogurt sauce. Add a few chopped chives if you have some, and adjust the seasoning to taste. It's ready!