Line a large baking sheet with foil; center the salmon on the sheet. In a small bowl, combine one tablespoon of the cumin, the paprika, one teaspoon of the salt, the red pepper flakes black pepper and lemon zest and spread it all over the salmon. Cover with plastic wrap; let sit on the counter for onehour or in the fridge for up to 24 hours; if chilled, remove from fridge one hour before roasting.

Preheat oven to 425 degrees Fahrenheit. Arrange a rack in the top third of the oven. Spread the tomato jam evenly over the salmon. In a medium bowl, combine tomatoes, olive oil, the remaining half teaspoon salt and half teaspoon cumin and gently toss to coat. Arrange the tomatoes around the salmon. Scatter the herb sprigs on top and bake until jam is slightly caramelized and the tomatoes begin to soften, 26 to 27 minutes. Remove from the oven; turn on the broiler. Return to the top third of the oven; broil until the top darkens slightly and the tomatoes burst, two to three minutes. Season with salt and black pepper to taste.

In a large (three-quart) heavy saucepan, combine the tomatoes, sugar, three tablespoons of the lemon juice, the turmeric, cumin, salt, Baharat, red pepper flakes, mustard seeds, and paprika. Bring to a low boil over medium heat, then reduce the heat to a simmer and cook until the tomatoes are thick and jammy, darken in color, and reduce to three cups, 50 minutes to one hour.

Remove from the heat, cool for 15 minutes, and stir in the remaining one tablespoon lemon juice and the lemon zest. Let cool to room temperature, then refrigerate in sealed jars for up to one month.