Lamb and/or salmon in spice marinade. Lentil salad

Just cooked the lamb (with the salads) but did make me think that having a non-lamb alternative would be good. For the non-lamb eaters (first born included) and non-meat eaters.
Upping the amount of lentil salad means a good lunch or two with the other left overs.

Marinade
150g yoghurt
3 garlic cloves crushed plus grated one inch of garlic (or 3tsp of minced garlic and ginger paste)
1 tbsp Tom purée
Juice of half a lime
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp crushed chilli flakes (or 1 tsp cayenne)
1 tsp crushed fennel seeds

Marinate 2kg leg of lamb (slashed) or 4 salmon fillets or some combination. In more detail - put meat / fish in bag(s) and add marinade ensuring marinade is rubbed into slashes. Seal and refrigerate overnight.

Cook
Lamb - in foil lined tray, cook for 20 mins at 200C then at 170C for 1 hour 20. Cover with foil half way through.
Salmon - haven't tried. 20 mins in oven turning once?

Lentil Salad
Cook 250g puy lentils according to packet. Drain and leave to cool.

Combine 1 sliced red onion with juice of half a lime, juice of half lemon and 1tbsp cider vinegar. Leave for about 5 minutes to pickle.

Mix together 2tbsp extra virgin olive oil, 1 tsp ground cumin, 1 crushed garlic clove and 2 tbsp mango chutney.

Finally - combine all of the above with 250g halved cherry tomatoes, 85g baby spinach and 1+tbsp chopped parsley

Raita (Cucumber salad)
1 finely sliced cucumber (use mandolin). 350g yoghurt. Juice of half a lemon. Finely chopped handful mint.  Combine.
Optional extra - half tsp of crushed fennel seeds.