French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche

2 small shallots, diced as finely as possible

1 tablespoon olive oil, plus

1 tablespoon

Leaves of 2 stems fresh thyme

Salt and pepper

1 1/4 cups lentils du Puy

1/3 cup dry white wine

3 1/2 cups vegetable stock or water

1 tablespoon freshly chopped flat leaf parsley

1 1/4 pounds salmon fillet, skin on, cut into 4 portions

2 tablespoons unsalted butter, room temperature

2 tablespoons olive oil

1/2 cup creme fraiche

2 tablespoons Dijon mustard

2 tablespoon whole grain mustard

Zest of 1 lemon

Fresh thyme, lemon slices, and mixed olives for garnish