Salmon, Lentil & Confit Tomato Bowl

Steps

1. Preheat the oven to 220°C (430°F).
2. Wash the cherry tomatoes and place them in an oven dish. Grate the garlic over them, drizzle with olive oil, season with salt and pepper, and mix.
3. Roast the tomatoes for 10 minutes at 220°C.
4. Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Place the salmon skin-side down, season with salt and pepper, and cook for 6 minutes until golden.
5. While the salmon cooks, heat the lentils according to package instructions.
6. In a bowl, mix the yogurt, herbes de Provence, and a drizzle of olive oil. Season with salt and pepper to make the yogurt sauce.
7. Once the tomatoes are golden and juicy, remove them from the oven.
8. Serve the lentils in a deep plate with the roasted tomatoes, salmon, and yogurt sauce. Garnish with chopped chives if desired, and adjust seasoning to taste.