Combine lentils, basil, lime zest, garlic, and 1/4 cup (60 mL) oil in a small bowl. Season to taste with salt and pepper. Reserve.

Season one side of the salmon with paprika, salt, and pepper. Heat a medium pan on medium-high heat. Add 2 Tbsp (30 mL) of oil and add the salmon, seasoned side down. Season the other side with salt and pepper. Cook on first side until golden brown, then flip to continue cooking until desired doneness. Remove from pan and squeeze lime juice on each fillet.

Place cooked fillets on individual plates or on a sharing platter and top with the prepared basil lentil gremolata.

Serve immediately.