Season the salmon lightly with salt and pepper.
In a large skillet, heat the oil over high heat. Add the salmon, skin side down, and cook until the skin is crisp, about 5 minutes. Turn and cook for 1 minute. Remove from the heat and transfer the salmon to a platter.
In a clean large skillet, melt the butter over medium-high heat. Add the pea shoots and cook, stirring, until slightly wilted but still bright green, about 30 seconds. Season lightly with salt and remove from the heat.
To serve, spoon the lentil ragout onto 4 large plates. Arrange the salmon and pea shoots on top and serve.
Wine Pairing: Marques De Caceres Rioja Crianza, Spain, most current vintage available
Yield: 4 servings