Heat 1 tbsp oil in a large saute pan, add onions, and cook until golden. Add pepper and pecans. Cook until peppers are tender and pecans lightly toasted, approximately 5 minutes.
Toss in rice, lentils, and stock and cook for 3-5 minutes until stock is absorbed and rice and lentils are hot.
Stir in lemon juice, dill, and sour cherries. Season to taste with salt and pepper. Transfer to a serving bowl and reserve.
In a separate pan, heat remaining 1 Tbsp (15 mL) of oil. Season trout with salt and pepper and sprinkle with paprika on both sides. Add to pan and cook for 2-3 minutes on each side until desired doneness. Remove from pan and allow to cool for 2-3 minutes. With two forks, flake the salmon into small bite-size pieces and toss on top of the prepared rice and lentils. Garnish with dill and serve.