Salmon Spinach French Lentil Salad with Toasted Cumin Vinaigrette

Rinse lentils in a fine-mesh strainer, then cook according to package directions.
Meanwhile, combine 1 teaspoon each salt and pepper. Sprinkle half of salt and pepper mixture in bottom of a large nonstick skillet. Arrange salmon, skin side down, in skillet; heat to medium high and sprinkle with remaining salt and pepper over top.
Cook salmon until fat begins to render and skin starts to brown, 6–7 minutes. Flip, cook until flesh side starts to brown, 6–8 minutes more. Transfer to a plate and let cool. Remove skin and flake into 1-inch pieces.
Meanwhile, combine oil and cumin seeds in a small skillet over medium heat. Cook, stirring frequently until fragrant and toasty, 4–5 minutes. Off heat, add garlic and cook, stirring constantly, for 30 seconds. Let oil cool in pan (garlic will crisp up). Transfer oil to a bowl and whisk in vinegar, Dijon, and honey; season with salt and pepper.
Drain lentils. Combine spinach, parsley, dried cranberries, and shallots; divide among four serving bowls. Top each salad with lentils, salmon, and goat cheese; drizzle with vinaigrette.