Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl.
Meanwhile, preheat oven to 450ºF or preheat grill.
Brush salmon fillets with salt and 1 tablespoon TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork.
As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 tablespoon of TABASCO® Green Sauce into cooked lentils. Toss to mix well.
To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.
Makes 4 to 6 servings.