In a colander, rinse the lentils in cold water. Bring a medium pot with lentils, 3 cups of cold water and a pinch of salt to a boil. Reduce to a simmer, cover, and cook for about 25 minutes, or until soft, stirring occasionally. Stir and set aside.

Thoroughly rinse produce and pat dry. Coarsely chop dill and parsley. Thinly slice green onions. Slice radish into thin rounds. Peel ear of corn and, on a stable surface, run knife along cob to slice off kernels. Mince garlic. Rinse salmon and pat dry.

Season both sides of the salmon with a pinch of salt, pepper, and paprika. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Cook salmon filets on each side for 5 - 7 minutes, or until golden brown. Remove from heat, cover, and set aside.

Heat 1 Tbsp. olive oil and garlic in a large pan over medium heat, about 2 minutes. When garlic is aromatic, add corn, fava beans, green onion, dill, and parsley (reserving a pinch of green onion, dill and parsley for garnish). Cook for about 4-5 minutes, or until the vegetables are beginning to caramelize. Season with salt and pepper to taste.

Compose a pile of lentils in the middle of the plate. Top the lentils with a salmon filet. Spoon the vegetable sauté mixture over the salmon from one corner of the plate to the other. Garnish with remaining dill, parsley, green onion, and sliced radish.