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1
Preheat the broiler.
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2
In a medium saucepan, combine the lentils with the carrot, onion, bay leaf, 1 teaspoon of the garlic and 1 teaspoon of salt.
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3
Add enough cold water to reach 2 inches above the lentils.
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4
Bring to a boil.
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5
Reduce the heat to moderately low and simmer until the lentils are tender but still hold their shape, about 25 minutes.
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6
Drain well.
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7
Transfer the lentils to a bowl and discard the bay leaf; keep warm.
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8
Meanwhile, halve the bell peppers lengthwise and remove the cores.
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9
Arrange the peppers on a baking sheet, cut side down, and broil for 8 minutes, or until the skin blisters and begins to char.
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10
Transfer the bell peppers to a bowl, cover with plastic wrap and let steam for 5 minutes.
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11
Peel the peppers and cut them into 1/8-inch dice; transfer to a bowl.
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12
Decrease the oven temperature to 425.
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13
In a small bowl, combine the lemon and orange zests with the lemon and orange juices.
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14
Add the remaining garlic, then slowly whisk in the olive oil.
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15
Pour the dressing over the lentils and toss gently.
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16
Stir in the diced peppers, sherry vinegar and 3 tablespoons of the mint.
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17
Season with salt and pepper.
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18
Season the salmon with salt and pepper and set it on a baking sheet, skinned side down.
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19
Roast for 12 to 15 minutes, or until just cooked through.
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20
Transfer the salmon to plates and spoon the lentil salad alongside.
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21
Garnish with the remaining mint and serve with lemon slices.
