Herb-Roasted Salmon with Lemon Quinoa

Preheat your oven to 400°F (200°C).

Rinse 3 cups of quinoa under cold water using a fine-mesh strainer until water runs clear.

In a large saucepan, bring 6 cups of chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa is cooking, prepare the salmon. Place 32 oz of salmon fillets on a baking sheet lined with parchment paper.

Mince 6 cloves of garlic and chop 1/4 cup each of fresh dill and parsley.

In a small bowl, mix 1/4 cup of olive oil, juice of 1 lemon, 2 tbsp of honey, 2 tbsp of dijon mustard, minced garlic, half of the chopped herbs, 1 tsp of salt, and 1/2 tsp of black pepper.

Brush the salmon fillets generously with the herb mixture, ensuring they're well coated.

Roast the salmon in the preheated oven for 12-15 minutes, until it flakes easily with a fork but is still moist.

While salmon is roasting, toast 1/2 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, stirring frequently to prevent burning.

When the quinoa is done, fluff with a fork and stir in the zest and juice of 2 lemons, remaining 1/4 cup of olive oil, toasted pine nuts, remaining chopped herbs, 1 tsp of salt, and 1/2 tsp of black pepper.

In a large bowl, toss 8 cups of baby spinach with the hot quinoa to slightly wilt the spinach.

Halve 2 cups of cherry tomatoes and fold them into the quinoa mixture along with 1 cup of crumbled feta cheese.

Serve each salmon fillet on a bed of the lemon quinoa mixture.