This combination has swiftly become a midweek staple for not only our family, but a few of the testers who helped out in the production of this book. Why? Because it’s aromatic but not too onerous and it easily halves or doubles, depending on how many are sitting at your table. But I think it’s mainly because eating these yellow-hued lentils and rosy pink salmon makes us feel good, and not just because of the links between turmeric and reduced rates of cancer and dementia. Here are some tips: if you have the time, try to marinate your salmon for 30 minutes to help bed down the flavours. I do this while I’m making the lentils and setting the table. And be sure to include the sides of raita, fresh tomato, and a cheek of lemon for squeezing – they really help to awaken the dish.