Maple-Glazed Salmon with Quinoa Pilaf

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

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 of the diced onion and cook for 3 minutes until translucent.

Add the rinsed quinoa to the saucepan and toast for 2 minutes, stirring frequently.

Pour in 3 cups vegetable broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, prepare the maple glaze by whisking together 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 teaspoon black pepper in a small bowl.

Pat 5 salmon fillets dry with paper towels and place on a parchment-lined baking sheet. Season with 1/4 teaspoon salt.

Brush half of the maple glaze over the salmon fillets, reserving the rest for later.

Preheat oven to 400°F (200°C).

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining diced onion, 1 diced red bell pepper, and 2 diced carrots. Sauté for 5-7 minutes until vegetables begin to soften.

Place the salmon in the preheated oven and bake for 12-15 minutes, or until salmon flakes easily with a fork but is still moist in the center.

During the last 5 minutes of baking, brush the salmon with the remaining maple glaze.

When the quinoa is done, fluff with a fork and let stand for 5 minutes.

Fold the sautéed vegetables, 1/3 cup toasted sliced almonds, 1/4 cup dried cranberries, and 1/4 cup chopped parsley into the quinoa. Season with remaining 1/4 teaspoon salt and the juice of half a lemon.

Serve each salmon fillet over a portion of quinoa pilaf, garnished with additional parsley and lemon wedges from the remaining half lemon.