Lemon Garlic Butter Salmon with Herbed Quinoa

Rinse 1/2 cup quinoa under cold water until water runs clear. Drain well.

In a medium saucepan, bring 1 cup chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender.

While quinoa cooks, mince 2 cloves of garlic and zest 1 lemon. Cut the lemon in half, reserving one half for juice and the other half for slices.

Chop 2 tbsp fresh parsley, 1 tbsp fresh dill, and 1 tsp fresh thyme. Set aside 1 tbsp of the mixed herbs for the salmon.

Pat the 6 oz salmon fillet dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.

Flip the salmon and cook for another 3-4 minutes until it reaches desired doneness (internal temperature of 145°F or 63°C).

Remove salmon from the pan and set aside. In the same pan, reduce heat to medium-low and add 2 tbsp butter and minced garlic. Cook for 30 seconds until fragrant.

Add the juice from half a lemon, lemon zest, and the reserved 1 tbsp mixed herbs to the pan. Stir for 30 seconds to create a sauce, then remove from heat.

Fluff the cooked quinoa with a fork and stir in the remaining chopped herbs, 1/2 cup halved cherry tomatoes, 1 cup baby spinach, 1/4 tsp salt, and 1/8 tsp black pepper. Cover for 2 minutes to allow spinach to wilt.

Plate the herbed quinoa and place the salmon on top. Drizzle the lemon garlic butter sauce over the salmon and garnish with thin lemon slices.