Preheat the oven to 220°C.
Cook vegetable oil and gram flour in a saucepan over low heat until a paste forms.
Set the gram flour paste aside to cool completely.
Mix dill, garlic, yoghurt, cumin, garam masala, chilli powder, honey, and lemon zest.
Incorporate the cooled gram flour paste into the yoghurt mixture.
Spread the marinade over the salmon and let it rest for 10 minutes.
Bake the salmon on a sheet for 7 to 8 minutes until cooked through.
Fry mustard seeds, sesame seeds, and ginger in vegetable oil for one minute.
Add vine tomatoes and vinegar to the pan and cook for 3 minutes.
Stir in turmeric, garam masala, and chilli powder then cook for 3 minutes.
Add honey, sugar, lemon zest, salt, and pepper and cook for 5 minutes.
Stir in the fresh dill and set the chutney aside.
Drizzle cherry tomatoes with olive oil, season, and roast for 10 minutes.
Plate the salmon over the chutney and garnish with roasted tomatoes.