For the lentils:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped (about 2-3 tablespoons)
• Pinch of red pepper flakes
• 2 tablespoons tomato paste
• 1 cup dried red lentils, sorted and rinsed (I used Bob's Red Mill)
• 3 cups vegetable stock

For the sauce:

• 3/4 cup fat free Greek yogurt (I used Stonyfield)
• 1 tablespoon capers, roughly chopped (I used nonpareil)
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons fresh dill, chopped

For the crispy shallots:

• 3 tablespoons peanut or grapeseed oil
• 3 tablespoons flour (I used Wondra Quick-Mixing)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 shallot, sliced into thin rings (about 2-3 tablespoons)

For the salmon:

• 2-3 tablespoons peanut oil
• 4 salmon fillets, skin on (about 1 1/2 pounds total), pat dry
• Kosher salt and freshly cracked black pepper

For garnish:

• Lemon wedges
• Dill sprigs