Rinse lentils in a wire mesh stainer. Place strained lentils in a medium pot with 1 cup of water and a pinch of salt and bring to a boil. Reduce to a simmer, cover with a lid and cook until soft and all water is absorbed, about 25 minutes, stirring occasionally. If more water is needed, add 1 Tbsp. at a time to pot until desired consistency is achieved. Cooked lentils should be chewy and slightly firm.

Thoroughly rinse produce and pat dry. Peel and slice shallot into thin strips. Slice jalapeño into rounds (remove seeds and white inner membrane to lessen heat). Stem and mince cilantro. Rinse salmon and pat dry.

In a mixing bowl, combine apple cider vinegar and sugar. Whisk until the sugar is dissolved. Add mayonnaise, cilantro (reserving a pinch for garnish), jalapeño rounds (to taste - these can be spicy), shallot, slaw mix, and a pinch of salt and pepper and stir to combine. Reserve in refrigerator.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season salmon with a pinch of salt and pepper. When the pan is hot, add salmon fillets to pan and cook on each side for 4-5 minutes, or until internal temperature reaches a minimum of 145 degrees. Remove from heat and set aside.

Place a serving of lentils in center of the plate. Place salmon next to lentils. Spoon jalapeño slaw next to salmon. Garnish with reserved cilantro.