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1
Place the salmon on a work surface with the skin side up; use the back of a knife, in a squeegee motion, to release moisture from the skin (keep wiping it up with a paper towel until no more moisture is released).
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2
Turn the salmon over and remove any pin bones; season with a pinch of salt and set aside.
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3
Brown the bacon, over medium low heat, in a medium saucepan to render the fat, about 7 minutes; add carrots and continue cooking until they begin to soften, about 5 minutes.
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4
Add onion and cook until softened and translucent, about 5 minutes; stir in the lentils.
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5
Add water, stir, and bring to a simmer; season with 3/4 teaspoon salt, reduce heat to simmer, cover, and cook until the lentils are tender, about 40 minutes (the mixture should still be a little soupy).
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6
Stir in the vinegar and season with pepper; taste and adjust seasonings, adding more salt, pepper, or vinegar.
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7
The mixture should be slightly tangy and sour (this will complement the bitterness of the dandelion); stir in the dandelion, cover, and keep warm.
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8
Heat a large skillet over high heat and add a thin film of oil, 1 to 2 tablespoons; once the oil begins to sizzle, place salmon in pan skin side down, and reduce heat to medium.
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9
Cook until the salmon turns opaque about 1/3 up the side of the fillet, 3 to 5 minutes; remove from heat and turn salmon over to finish cooking off the heat.
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10
To serve, spoon about 1/2 cup of the lentils into shallow bowls and place a salmon fillet in the center (crispy skin up); sprinkle with a little coarse salt and minced parsley.
