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1. Preheat the oven to 220°C (425°F). Cut the carrots, zucchini, red bell pepper and red onion into 2 cm pieces. Toss on a large baking sheet with half of the olive oil, smoked paprika, ground cumin, half of the salt and the black pepper.
3 pieces Carrots,
2 pieces Zucchini,
2 pieces Red bell pepper,
1 pieces Red onion,
2 tbsp Extra virgin olive oil,
1 tsp Smoked paprika,
1 tsp Ground cumin,
0.8 tsp Salt,
0.5 tsp Black pepper
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2. Roast the vegetables for 25 to 30 minutes, stirring once halfway, until tender and caramelized at the edges.
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3. While the vegetables roast, rinse the dried green or brown lentils and place in a saucepan with the bay leaf, garlic cloves (lightly smashed) and enough water to cover by 5 cm. Bring to a boil, then simmer gently for 20 to 25 minutes until tender but still holding their shape. Drain, discard the bay leaf and garlic, and return the lentils to the warm pan.
1 cup Dried green or brown lentils,
3 clove Garlic,
1 piece Bay leaf
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4. Whisk the juice of 1 lemon with the Dijon mustard and half of the remaining olive oil. Stir into the warm lentils with a pinch of the remaining salt, then cover to keep warm.
1 tbsp Extra virgin olive oil,
1 pieces Lemon,
1 tbsp Dijon mustard,
0.4 tsp Salt
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5. Reduce the oven temperature to 200°C (400°F) once the vegetables are out, or use a second rack. Place the salmon fillets skin-side down on a lined baking tray, brush with the remaining olive oil, and season with the remaining salt. Bake for 10 to 12 minutes until the salmon is just cooked through and flakes easily with a fork.
4 pieces Salmon fillets (skin-on),
1 tbsp Extra virgin olive oil,
0.4 tsp Salt
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6. Fold the roasted vegetables into the warm lentils and chop the fresh parsley, stirring most of it through. Divide the salad among four plates, top with a salmon fillet, scatter with the remaining parsley and serve with wedges cut from the remaining lemon.
1 pieces Lemon,
0.2 cup Fresh parsley
