Rinse lentils in cold running water. Place in medium saucepan and add 3 cups water. Bring to a boil; reduce heat to low and simmer until just tender but still holding their shape, about 20 minutes.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Sauté shallot, garlic and ginger until tender, about 2–3 minutes.

Stir in curry powder, turmeric and red chile flakes and cook until fragrant, about 1 minute. Stir in coconut milk and reduce heat to medium-low. Simmer until reduced and slightly thickened, about 8–10 minutes.

Fold in lentils, ½ teaspoon salt and ¼ teaspoon pepper. Simmer on low until heated through and flavors have blended, about 5 minutes. Fold in cilantro and lime juice.

Combine garam masala, coriander, smoked paprika, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Rub spice mixture evenly over fillets.

Heat a large nonstick skillet over medium heat with remaining 1 tablespoon oil, swirling to coat. Add fillets skin-side down to skillet and cook until browned, about 3–4 minutes. Turn fillets over and cook about 3 minutes or until desired degree of doneness. Let rest 5 minutes.

Serve salmon with warm lentils, garnished with cilantro.