Step 1: Mix the sauce ingredients in a serving bowl and set aside. Heat the oven to 400°F.

Step 2: Start by frying the onion. Melt 2 tablespoons of the butter in a sauté pan over medium heat, add a drop or two of olive oil, followed by the onion, and cook, stirring occasionally, until deeply caramelized, 20 to 25 minutes, adding the garlic for the last two minutes. Meanwhile, prepare the remaining ingredients.

Step 3: Cook the rice: bring 1-½ cups water to the boil, add a pinch of salt and the remaining teaspoon of butter. Pour in the rice, stir once, cover, and remove from the heat. Let sit eight minutes.

Step 4: Toss the zucchini with oil and spread over a baking sheet. Season with salt and pepper, sprinkle lightly with cumin, drizzle with olive oil, and toss to coat evenly. Spread out of the sheet and nestle the salmon pieces in among them. Season the fish, and bake the whole tray until the zucchini is soft and turning golden and the salmon is cooked through and flakes easily with a fork, about 10 minutes. Remove.

Step 5: Fluff the rice and add it to the onion along with the zucchini, lentils, and dill. Stir to combine thoroughly. Taste and adjust the seasonings. Tumble the mixture onto a serving platter.

Step 6: Break the salmon into pieces, discarding the skin, and arrange over top. Serve with the lemon cream sauce.