Step 1Combine yoghurt, chives, dill and 1½ tablespoons of the lemon juice in a small bowl. Place half of the yoghurt mixture in a shallow glass or ceramic dish. Add salmon and turn to coat. Cover and set aside in fridge for 20 minutes.
Step 2Preheat oven to 180ºC. Line a large baking tray with baking paper. Place salmon on prepared tray. Bake for 10–12 minutes.
Step 3Meanwhile, heat olive oil in a large non-stick frying pan over medium heat. Sauté the onion for 5 minutes, or until golden. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the carrot and zucchini, and cook, stirring often, for 2–3 minutes, or until just tender. Add lentils and spinach, and cook, stirring, for 1–2 minutes, or until spinach is wilted. Stir through remaining lemon juice and season with freshly cracked black pepper.
Step 4Serve the baked salmon on warm lentil salad with a dollop of remaining yoghurt.