Rinse the lentils under cold water, then place them in a medium saucepan with the vegetable broth. Bring to a boil, then reduce to a low simmer and cook for about 20-25 minutes until tender but not mushy. Drain excess liquid if necessary.
Meanwhile, preheat your oven to 200°C (390°F).
Season the salmon fillets with sea salt, black pepper, ground cumin, smoked paprika, and dried thyme.
In a frying pan, heat the olive oil over medium heat. Sear the salmon fillets skin-side down for 3-4 minutes without moving them to get a nice crisp.
Carefully transfer the salmon pieces to a baking tray skin-side up and finish baking in the oven for an additional 8-10 minutes, or until they flake easily with a fork.
While the salmon is baking, sauté the diced onion in the same frying pan over medium heat until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Once the lentils are ready, mix them with the sautéed onions, a squeeze of lemon juice, and adjust seasoning to taste.
To serve, layer the lentil mixture in a large bowl, top with the baked salmon, and garnish with cherry tomatoes, avocado slices, Greek yogurt, and fresh parsley.
