Rinse rice and lentils, drain and set aside.
Heat oil in a large pan, add onion and garlic, cooking for several minutes until tender. Add cumin and lemon rind, cooking a further minute.
Stir in rice, lentils and stock, bring to the boil, reduce heat and simmer gently for 15 minutes, partially covered. Add zucchini, peas, olives and parsley to the rice mix and cook a further 5-8 minutes until rice and lentils are tender.
Meanwhile, sear salmon in a separate frying pan and season well. Cook to desired liking and break into flakes. Combine yoghurt and lemon juice, season well. Scatter salmon over the top of pilaf and serve with additional parsley, flaked almonds and lemon yoghurt.