Spread the Harissa paste over the salmon, heat a pan and add the oil. Pan-fry pieces of salmon until desired doneness. Remove fish from the pan, set aside and allow to cool. Toss the halved tomatoes into the pan and allow to cook until skins just wrinkle, about 1–2 minutes, remove and set aside.
For the dressing:
Place the cumin seeds in a small frying pan, dry fry for 1 minute or until fragrant, remove and grind, using a pestle and mortar. Add the ground cumin seeds to a bowl and whisk in olive oil, stir through lemon juice, sugar and parsley.
Place the pasta and all the remaining ingredients on a platter, toss to combine, pour over dressing, season and top with the fish. Sprinkle with flaked almonds.
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