Place the lentils in boiling water, bring to the boil, add 1 pinch of salt and cook for 8-10 minutes. Clean and wash the spring onion and cut into rings. Drain the lentils in a sieve. Wash and clean the bell peppers, cut into fine strips and mix with the lentils and onion rings.
Rinse dill, dab dry and chop except for a few stems for garnishing. Mix vinegar, honey and 1 tablespoon of water, season with salt and pepper. Fold in the oil. Mix the sauce with the salad.
Let the lettuce stand for at least 5 minutes. Season salad if necessary. Cut salmon into pieces and arrange on the salad, garnish with dill.