Preheat the oven to 220C/425F/Gas 7.
For the tandoori salmon, mix the vegetable oil with the gram flour in a saucepan over a low heat and keep stirring until it forms a paste. Cook for a further 1-2 minutes and then set aside to cool.
Mix the dill, garlic, Greek yoghurt, cumin, garam masala, chilli powder, honey and lemon zest together and then stir in the gram flour mix. Spread over the salmon fillet and leave to marinate for ten minutes. Place on a baking sheet and bake for 7-8 minutes or until the salmon is cooked through.
For the spiced tomato chutney, heat the vegetable oil in a sauté pan, add the black mustard seeds, sesame seeds and ginger and fry for one minute. Add the chopped tomatoes and white wine vinegar and cook for 2-3 minutes. Add the turmeric, garam masala and chilli powder and cook for 2-3 minutes. Add the honey, sugar and lemon zest, salt and freshly ground black pepper and cook for five minutes. Stir in the chopped dill and set aside.
Place the cherry tomatoes (still on the vine) in a small roasting tray, drizzle with olive oil, salt and freshly ground black pepper and roast for ten minutes.
To serve, spoon the spiced tomato chutney onto a serving plate and top with the tandoori salmon. Garnish with the roasted cherry tomatoes.