Step 1

Preheat the oven to 350°F. Heat oil in a large Dutch oven over medium heat.

Step 2

Add rice and toast, stirring often, until fragrant, 3 to 4 minutes.

Step 3

Stir in cauliflower, 1 1/2 cups water, onion, curry powder, 1/4 teaspoon of the salt, tomatoes with their liquid and juice from 1 lemon half.

Step 4

Cover tightly with foil and the Dutch oven lid and bake until rice is almost tender, 1 to 1 1/4 hours.

Step 5

Season salmon on all sides with remaining 1/4 teaspoon salt.

Step 6

Arrange salmon in a single layer on top of rice and continue to bake, uncovered, until salmon is just cooked through, about 10 minutes more; garnish with parsley.

Step 7

Cut remaining lemon half into wedges and serve alongside to squeeze over the top.