Preheat the grill to medium-high. Coat the salmon with the garlic and grill with the coated side up for 10 mins, or until cooked through.
Meanwhile heat half of the oil in a non-stick frying pan. Add the shallots and ½ chilli.
Add the lentils to a saucepan and simmer for 5 mins, stirring occasionally until tender. Drain, if needed.
Mix together the rest of the oil with the chlli and mango.
Serve the grilled salmon over a bed of lentils, drizzled with the mango-chilli salsa.
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