Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower, trimmed, cut into florets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbs smoked paprika 1 cup (200g) dried black
  • 1 cup (200g) dried black lentils
  • 4 x 150g salmon fillets (skin on), pin-boned
  • 2 long green shallots, thinly sliced
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1/4 cup (60ml) verjuice
  • 2 tbs Dijon mustard

Instruction

  • Preheat oven to 200°C and line a large baking tray with baking paper
  • 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.
  • Meanwhile, place lentils and 11/2 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.
  • 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.
  • Toss cauliflower, lentils, shallot, parsley and half the dressing in a large bowl.
  • Divide lentil mixture among serving plates, top with salmon and drizzle over remaining dressing to serve.