Cook the green lentils in 1 liter of water (cold start) with a bay leaf for 3 minutes.
In a frying pan, sauté the minced onion and garlic in a little hot olive oil.
Pour in the tomato pulp and add the marjoram, salt and pepper.
Add a small glass of water and simmer over low heat for about 20 minutes.
In the meantime, cook the coarsely diced salmon in the microwave for 1.5 minutes in a suitable dish.
When the lentils are cooked, drain them and add them to the reduced tomato sauce with another small glass of water. Check the seasoning and add the diced salmon and serve hot.