One pan cauliflower and salmon

Instructions

1. Heat 2 teaspoons olive oil in a large deep frying pan over medium–high heat. Cook cauliflower florets, stirring, for 1 minute. Add ¼ cup (60 ml) water and cook, partially covered, for 3 minutes. Toss and add another ¼ cup (60 ml) water and cook, partially covered, for 4–5 minutes or until cauliflower is just tender and water has evaporated. Transfer to a large bowl.
2. Heat remaining olive oil in same pan over medium–high heat. Cook onion, stirring, for 3 minutes or until golden.
3. Return cauliflower to pan with lentils. Cook over medium heat, stirring, for 1–2 minutes or until hot. Season to taste. Toss through lemon zest and juice, salmon and parsley. Serve with lemon wedges.