Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.

Prepare the quinoa: In a small saucepan, combine the rinsed quinoa with 300ml (1.25 cups) of water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.

While the quinoa is cooking, prepare the salmon. Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet. Drizzle 1 tbsp (15ml) of olive oil over the salmon fillets. Season generously with salt and pepper.

Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.

While the salmon bakes, finish the quinoa. Fluff the cooked quinoa with a fork. In a small bowl, whisk together the remaining 2 tbsp (30ml) of olive oil, the zest and juice of half a lemon, the minced garlic, and the chopped fresh parsley. Season with salt and pepper to taste.

Add the lemon-parsley mixture to the cooked quinoa. Toss gently to combine. Taste and adjust seasoning if needed. You can add more lemon juice or parsley if desired.

Serve the baked salmon fillets over a bed of the lemon herb quinoa. Garnish with extra fresh parsley and a lemon wedge, if desired.