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Adjust oven rack to lowest position, place aluminum foil–lined rimmed baking sheet on rack, and heat oven to 500 degrees.
Heat 1 tablespoon oil in large saucepan over medium-high heat until shimmering. Add chard stems, thyme, and ¼ teaspoon salt and cook until softened, about 5 minutes.
Stir in lentils and broth and bring to simmer. Reduce heat to medium. Add chard leaves, one handful at a time, and cook, stirring occasionally, until wilted and tender, about 4 minutes. Off heat, stir in 1 tablespoon oil and season with salt and pepper to taste; cover to keep warm.
Meanwhile, make 4 or 5 shallow slashes, about 1 inch apart, on skin side of each fillet, being careful not to cut into flesh. Pat salmon dry with paper towels. Brush with remaining 1 teaspoon oil, then brush with 1 tablespoon pomegranate molasses and sprinkle with pepper and remaining ¼ teaspoon salt.
Reduce oven temperature to 275 degrees and remove sheet from oven. Carefully place salmon skin side down on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 12 minutes.
Stir pomegranate seeds into lentil mixture. Brush salmon with remaining 1 tablespoon pomegranate molasses and serve with lentils.