1. In medium nonstick saucepan, combine chicken broth with lentils, carrots, 1/4 teaspoon of black pepper and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes. Drain off any excess liquid. Transfer to a large bowl and set aside to cool to lukewarm. 2. Preheat oven to 450 degrees F. Spray 7'' x11'' baking pan with nonstick cooking spray. 3. Place salmon in pan and sprinkle with 1 teaspoon of lemon juice, 1/4 teaspoon of black pepper and 1/8 teaspoon of salt. Roast 10 to 12 minutes, or until fish is just opaque in thickest part. Remove from oven. 4. Meanwhile, in food processor, combine 2 tablespoons plus 2 teaspoons lemon juice, 3 tablespoons of water, 1/4 teaspoon black pepper and 1/8 teaspoon salt with cilantro and olive oil. With machine running, drop garlic clove through feed tube and process until pureed. 5. Add watercress, spinach, bell pepper and red onion to lentils, and toss to combine. Add all but about 1 tablespoon of dressing and toss to coat well. 6. Divide salad among 4 plates. Top each with a piece of salmon and drizzle salmon with reserved dressing. Nutrition Information Per Serving: 434 calories, 16g total fat, 2.8g saturated fat, 18g dietary fiber, 71mg cholesterol, 744mg sodium.