Method

• 1.
  Preheat oven to 200°C and line a large baking tray with baking paper
• 2.
  Toss cauliflower, 2 tbs oil and paprika in a large bowl. Spread cauliflower mixture over prepared tray and roast for 25 minutes or until tender.

• 3.
  Meanwhile, place lentils and 1 1/2 cups (375ml) water in a saucepan and bring to the boil. Reduce heat to low, then simmer for 15 minutes or until tender. Drain and rinse under cold running water. Set aside.
• 4.
  For the verjuice dressing, whisk all ingredients in a bowl until well combined. In a large non-stick frypan, heat remaining 1 tbs oil over high heat. Season salmon and cook, skin-side down, for 2-3 minutes or until skin is crisp. Turn and cook for 2 minutes for medium-rare, or until cooked to your liking.
• 5.
  Toss cauliflower, lentils, shallot, parsley and half the dressing in a large bowl.
• 6.
  Divide lentil mixture among serving plates, top with salmon and drizzle over remaining dressing to serve.