Place lentils in a medium saucepan with 3 cups of water, lemon rind and juice and stock powder. Bring to boil, reduce heat and simmer until lentils are soft and most of the liquid has been absorbed, approximately 20-25 minutes. Turn off the heat, cover and set aside until ready to serve.
Heat oil in saucepan. Place salmon fillets, skin side down into the pan and cook until skin is golden brown and crips. Flip over and cook for a further few mintues, until salmon is still just pink in the middle. Season to taste.
Just before serving, stir dill through lentils and season to taste.
To serve, divide lentils onto 4 plates and top with a salmon fillet. Sprinkle extra dill on top and place lemon wedge on the side.