Put the lentils in a small pan with the garlic, chilli, turmeric, cumin and cayenne pepper. Cover with 400ml of boiling water and cook over a medium-high heat until the lentils are tender and almost all of the water has evaporated. Stir the spinach into the lentils and allow the heat of the pan to wilt the leaves. Season well and set aside covered with lid to keep warm.
Heat a non-stick frying pan over a high heat, add the salmon skin side down and cook for 3 minutes. Turn the salmon over and cook for a further two minutes, then throw in the cherry tomatoes and shake the pan gently to heat them through. Once the salmon is crisp on the outside and pink in the centre, remove the pan from the heat.
Divide the lentils between two plates, top with the salmon fillets and some cherry tomatoes, scatter with coriander and serve with lemon wedges.
Salmon contains omega-3 fatty acids, which help keep our hearts and brains healthy
Lentils are high in fibre which can help lower cholesterol and improve heart health, and a great source of protein
They also plant hormones called ligans, which are thought to naturally help balance our own hormones