This is a beautiful, healthy dish. Because of the ease of the recipe, it makes for an optimal lunch or weekday dinner. 
My inspiration came from the October 2021 BonAppétit magazine’s Crispy Salmon with Bulgur recipe.  
Yield 2 servings
2 cups of cooked lentils
1 small shallot finely chopped
¼ cup red wine vinegar
¼ cup sour cream
1 Tbsp whole grain seeded mustard
1 Tbsp dijon mustard
2 Tbsp chopped dill
¼ cup olive oil + 3 Tbsp
Salt and pepper
2 salmon filets, 6-8oz each
1 fennel bulb, thinly sliced or shaved on a mandolin
6 radishes, thinly sliced
Cook the lentils per package directions. And once cooked, set aside. 
In a small bowl, whisk together the shallot, vinegar, sour cream, both mustards, dill, and ¼ cup of oil. Season with salt and pepper and set the dressing aside. 
In a large non-stick skillet, add 3 Tbsp olive oil to the pan on medium-high heat. Once the oil is hot, carefully add the salmon filets skin side up and cover until the flesh is a golden caramel color. Remove the lid, turn the temperature down to medium-low, turn fish over skin side down, and replace the lid. Sauté until the fish is cooked through to your liking. Remove it from the heat and remove the lid. Remember, once you remove it from the heat, it will continue cooking for a few more minutes. 
Add the fennel and radishes in a bowl and pour in half the dressing. Toss until combed and season with salt and pepper. Add additional dressing if needed. 
Serve by evenly spooning the lentils onto the two plates. Place each piece of salmon on the lentils and top with the fennel and radish slaw. 
Just Salt It, and enjoy!