Place the salmon on a sheet of foil and spoon over the wine. Gather up the foil and fold over at the top to seal. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until cooked. Allow to cool, then flake, cover and chill.
Grill the peppers skin-side up under a preheated hot grill until charred. Put in a plastic bag for a few minutes. Remove from the bag, peel off the skin and cut the flesh into 2.5 cm (1 inch) cubes, reserving any juices.
Place all the dressing ingredients, except the oil, in a food processor or blender and process until smooth. While blending, drizzle in the oil until the mixture is thick.
Put the lentils in a large saucepan with plenty of water, bring to the boil, then simmer gently for about 15–20 minutes until cooked but still firm to the bite. Drain and place in a bowl with the red pepper, dill, most of the spring onions and pepper to taste.
Stir the dressing into the hot lentils. To serve, top the lentils with the flaked salmon and gently mix through the lentils and dressing, squeeze over a little lemon juice and scatter with the remaining spring onions.