Boil the water in a small pot. Add the lentils, lower the heat and simmer for 25-30 minutes until the water has evaporated and the lentils are soft. Heat the oil in a skillet over medium high heat. Sprinkle both sides of the salmon with kosher salt and cook in the skillet for 8 minutes, flipping halfway through.

Spoon the lentils into a bowl and top with the cooked piece of salmon. Add a few turns of freshly cracked black pepper.