In microwaveable bowl, combine 2 tbsp (30 mL) olive oil, lemon juice, 1/4 tsp (1 mL) each salt and pepper. Heat 30 sec. on HIGH. Add carrots to hot mixture and let stand 6 min. to slightly soften. Add lentils, garlic and parsley and toss to coat. Set aside (can be made up to 1 day ahead and kept refrigerated).
Pat salmon dry with paper towel. Season with remaining salt and pepper. Heat remaining oil in large skillet over medium heat. Pan-fry salmon 4 to 5 min. per side until just cooked through and fish starts to flake. Serve with lentil salad.
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