Preheat oven to 200˚C (180˚C fan forced). Place salmon fillets, skin side up and cherry tomatoes on a baking paper lined oven tray. Drizzle a tablespoon of olive oil over and season well with McCormick Sea Salt and Black Pepper. Bake for 15 to 20 minutes or until tomatoes are lightly charred and fish cooked to your liking.
Heat remaining 2 tablespoons olive oil in a medium frying pan over medium heat. Add onion, carrot, celery, garlic and KEEN’S Curry Powder, cook stirring for 5 minutes or until vegetables soften.
Add lentils and stock cook stirring for a further 2 minutes until reduced. Add spinach and cream and continue cooking, stirring for 2 minutes until spinach is wilted.
To serve, divide lentil and spinach mixture, salmon and tomatoes between plates.
For crisper fish skin; ensure the skin of the salmon is dry before seasoning and baking.