Fennel Scented Salmon atop a Lentil and Spinach Salad

Ingredients

• 1/2 cup French green lentils, rinsed and debris removed
• 2 cups water
• 1 bay leaf
• 1 1/2 tablespoons sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 tablespoons minced shallot
• 1/4 cup chopped Italian parsley
• 2 wild Alaskan salmon fillets (6 ounces each)
• 1/8 teaspoon pepper
• 1/8 teaspoon ground fennel seed (or fennel pollen, if available)
• 2 cups baby spinach
• 6 cornichons, for garnish

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