There are a number of curry pastes now available in supermarkets which are great shortcuts to very tasty dishes, and this uses one of them, a Tikka Masala paste.
Spread 2 Tbs of the paste all over skinless fillets of salmon, and leave to marinate for 30 minutes. While the salmon is marinating, make a cucumber raita by
chopping cucumber into small dice, put into a bowl with chopped dill and plain yogurt, season with salt and freshly-ground black pepper, and chill until ready to serve.
Cook quinoa and red lentils according to the packet directions; you can do this together in the same pan, taking note of the timings on the packets. Meanwhile, sauté
the marinated salmon in a little hot oil on both sides, adding any remaining marinade to the pan and moistening with a drop or two of water if necessary, for
2 – 3 minutes on each side, then serve on the quinoa and lentils, mixed with chopped spring onions, with the raita on the side, garnished with dill.