Preheat oven to 450°F.

In a small bowl, combine paprika, baharat, 1 1/4 teaspoons salt, and a generous amount of black pepper.

Cut cauliflower into florets and halve thick carrots lengthwise, then cut diagonally into 1/2-inch pieces. Toss vegetables with garlic, 2 tablespoons olive oil, and three-quarters of the spice mixture. Spread on a rimmed baking sheet in a single layer.

Roast vegetables for 15 minutes until cauliflower begins to brown at the edges.

While vegetables roast, coat salmon fillets with remaining 1 tablespoon olive oil on all sides and season with the reserved spice mixture.

Remove baking sheet from oven. Add olives and toss with vegetables. Position salmon fillets in the center of the pan.

Return to oven and bake for 5 to 8 minutes until fish is opaque but still moist inside.

Squeeze half the lemon over salmon and vegetables. Plate and garnish with cilantro. Serve with remaining lemon quarters.