Boil Lentils. Combine the lentils, bay leaf, and 4 cups of water in a medium saucepan and bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender, about 25 minutes. Drain, discard bay leaf, and transfer lentils to a large mixing or serving bowl.While the lentils simmer, prepare the Lemon-Dill Dressing. In a medium bowl or large liquid measuring cup, combine olive oil, dill, shallots, lemon juice, Dijon mustard, honey, ½ tsp. kosher salt, and ¼ tsp. black pepper. Whisk to combine.Pour half of the dressing into the bowl of warm lentils and toss to coat. (Note: It's important to dress the lentils while they are still warm so they soak up the dressing and become super flavorful.) Season lentils with an additional ¼ tsp. salt.(Note: this is also a good time to toast your almonds, if you plan on doing that. See Notes Section below.)

Prepare Salmon. Position one oven rack 6 inches from the broiler heat source and set broiler to HIGH. Place salmon fillets, skin side-down, on a foil- or parchment-lined baking sheet (or in a baking pan) and spoon ~1 to 2 Tbsp. of the Lemon-Dill Dressing overtop, brushing to coat the tops and all sides. Season salmon fillets evenly with an additional ¼ tsp. kosher salt.Broil until the salmon is opaque with a deep brown crust, about 7 to 9 minutes, depending on thickness, rotating the pan once midway through to ensure even browning.Use a fork to flake salmon into chunks. Discard skin.

Assemble Salad. To the bowl of warm dressed lentils, add flaked salmon, beets, feta cheese, almonds, and greens. Add remaining dressing and toss to combine. Garnish with extra chopped fresh dill and cracked black pepper, if desired.