Bring lentils, garlic, thyme, and water to a boil in a heavy medium saucepan. Reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Strain and remove garlic and thyme, set lentils aside, chill if not using right away.
Cut Brussels sprouts in half from top to bottom, and slice them thinly, set aside. Mince one shallot and reserve.
In a small sauce pot reduce the red wine with 1 tbsp minced shallots, reduce the liquid to about 3 tablespoons.
Once reduced, lower the heat, add the honey and 1 tsp salt. While whisking constantly, slowly add 1/2 pound of butter. Adjust seasoning with salt and pepper. Keep in a warm place – but be careful not to apply too much heat or you will break the emulsion. What you just made is called beurre rouge.
In a large sauté pan, render the bacon or pancetta. Add the rest of the minced shallot, cook for about 1 minute then add the Brussels sprouts and cook for about 2 minutes. Add the lentils and heat through, season with salt and pepper.
In another large sauté pan heat oil over medium high heat. Season salmon with salt and pepper. Lay presentation side down in the pan and sear until golden brown, about 5-7 minutes. Flip over and cook until medium rare, about 3-4 minutes.