Heat the oven to 375°F.

• Lightly coat a sheet pan with oil. Season salmon with salt and pepper and put it, skin-side down, on the oiled sheet pan.
• If using, cut the fresno chile into thin slices, if using, and discard the seeds.
• Chop the cilantro.

In a mixing bowl, combine the chiles, half the cilantro, the cherry tomatoes, and all but 2 tablespoons of the chermoula. Toss to coat, and pour over the salmon. Scrape any remaining chermoula from the bowl over the fish. Put the pan on the middle rack of the oven and roast until the tomatoes start to blister and the fish is cooked through, about 20 minutes. While the fish cooks, prepare the endive.

• Cut the endives in half lengthwise.

In a 12 inch-frying pan over medium heat, toast the pine nuts until light golden brown, 3 to 4 minutes. Transfer to a small bowl to cool. Warm 2 tablespoons of oil in the pan until hot and cook the endive, cut side down until caramelized and soft, about 5 minutes.

• Chop the dill.
• Zest the lemon and cut the lemon in half. Juice half and cut the remaining half into wedges.

Add the dill, lemon zest and juice, and 2 tablespoons oil to mixing bowl and season with salt and pepper.

Transfer the salmon fillets with the chermoula-roasted tomatoes mix to serving plates along with the cooked endive. Spoon the dill dressing over the endives and garnish with the pine nuts. Serve the reserved chermoula and lemon wedges on the side.