Rinse the lentils and plunge them into a large quantity of cold water. Add the thyme and bay leaf.
Bring to a gentle boil and cook for about 30 minutes.
Meanwhile, prepare the spicy vinaigrette.
Mix 6 CS of oil, 3 CS of vinegar, the cc of honey and mustard.
Season with salt and pepper. Emulsify well.
Toss the lentils with the vinaigrette and stir in the chopped onion and a few dill sprigs.
Place salmon on top.