Heat olive oil in a large pan over medium heat.

Add the minced garlic and ginger, and sauté until fragrant.

Stir in garam masala, cumin, coriander, and salt, letting the spices toast for about 30 seconds.

Add the diced onion and carrot, and sauté until they begin to soften.

Pour in the crushed tomatoes, followed by the lentils and coconut milk. Stir well to combine.

Bring the mixture to a gentle simmer, cover, and cook for about 20 minutes, stirring occasionally, until the lentils are tender.

Stir in the spinach and let it wilt into the curry.

Taste and adjust seasoning, adding more salt or maple syrup if needed.

While the curry is simmering, preheat the air fryer to 400°F (200°C).

Pat the salmon fillets dry and season with salt and pepper.

Place the fillets in the air fryer basket and cook for about 8-10 minutes, depending on thickness, until the salmon is flaky and cooked through.

Serve the lentil curry in a bowl with a piece of air-fried salmon on top.

Garnish with fresh cilantro or a squeeze of lime juice if desired.

Enjoy immediately, or store leftovers in an airtight container for meal prep.