Preparation:

1. Combine the lentils, onion, carrot, orange peel, chicken stock and water in a heavy saucepan.  Bring to a boil; reduce the heat and simmer until the lentils are tender, stirring occasionally, about 25 minutes.  Drain, reserving 3/4 cup cooking liquid.  Discard the orange peal.  Return the lentils to the pan; season with salt and pepper.  (Can be prepared 1 day ahead.  Cover and chill the lentils and reserved cooking liquid separately.)
2. While the lentils cook, fry the pancetta (or bacon) until crisp.  Remove and drain.
Heat the oven to 425 degrees.

3. Place an oven safe frying pan over medium heat.  Add the olive oil and heat until shimmering.  Season the fish with salt and pepper and place, skin side down, in the frying pan. Fry until the skin is crisp, turn and place the pan in the oven. Cook for 5 to 10 minutes more, or until done to your preference.
4. Meanwhile, add enough reserved cooking liquid to the lentils to moisten them, mix in the cream, parsley, chives and tarragon; bring to a simmer.  Stir in the pancetta.  Spoon lentils onto warmed plates, top with the salmon and serve.  Makes 4 servings.
Per Serving: 507 Calories; 18g Fat (6g Sat, 7g Mono, 3g Poly); 55g Protein; 36g Carbohydrate; 16g Dietary Fiber; 114mg Cholesterol; 1164mg Sodium.  Food Exchanges: 2 Grain (Starch); 7 Lean Meat; 1 Vegetable; 2 Fat.