Preheat oven to 400 degrees F. Line shallow baking pan with foil. Spray foil with nonstick cooking spray
Combine lentils, 2 cups water and 1/2 tsp salt in medium saucepan. Bring to a boil. Reduce heat; simmer 15 to 18 minutes or until lentils are just tender but not mushy. Drain
Meanwhile, combine pesto, lemon peel and lemon juice in small bowl; mix well. Set aside
Sprinkle salmon with remaining 1/2 tsp salt and 1/8 tsp black pepper. Place in prepared baking pan. Bake 10 minutes or until fish just begins to flake when tested with fork
Heat oil in large nonstick skillet over medium heat. Add bell pepper and onion; cook and stir 3 minutes. Add squash; cook about 5 minutes or until crisp-tender, stirring frequently. Stir in lentils, 1/4 cup pesto mixture and remaining 1/8 tsp black pepper. Divide vegetables mixture evenly among four serving plates
Cut salmon into four pieces; place on vegetable mixture. Spread remaining pesto mixture over salmon
