Roasted Salmon with Lentil "Caviar"

Preheat oven to 475°F.

Bring water and lentils to a simmer in a medium saucepan over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Drain and transfer to a medium bowl. Stir in capers, 1 tablespoon oil, lemon juice, parsley and 1/4 teaspoon salt.

Meanwhile, pat salmon dry and place on a baking sheet. Combine coriander, cumin, white pepper and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl; brush on top of the salmon. Roast until the fish flakes easily, 8 to 10 minutes. Serve the lentils with the salmon and garnish with more parsley, if desired.