Baked Salmon with Lemon-Herb Quinoa

Step 1.Rinse the quinoa, then combine it with the water or stock and a pinch of the salt in a saucepan. Bring to a boil.

Step 2.Cover, reduce to a low simmer, and cook 15 minutes until the liquid is absorbed and the grains uncurl. Off the heat, rest covered 5 minutes, then fluff with a fork.

Step 3.Meanwhile, heat the oven to 200 C (400 F) and line a baking sheet with parchment.

Step 4.Pat the salmon dry, set it skin-down on the sheet, rub with 1 tablespoon olive oil, and season with the garlic, half the remaining salt, and the pepper. Lay lemon slices on top.

Step 5.Bake 12 to 15 minutes, until the salmon flakes easily and reaches 52 to 57 C (125 to 135 F) for medium.

Step 6.Stir the lemon juice, remaining olive oil, dill, parsley, and remaining salt into the fluffed quinoa.

Step 7.Divide the herbed quinoa between two plates or containers and set a salmon fillet on each.

Step 8.Serve warm, or cool fully and refrigerate up to 3 days.