Quinoa and Salmon Stew with Tomatoes

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup finely chopped red onion
• 1 cup finely chopped fennel
• 2 cups water
• 1/2 teaspoon salt, plus more to taste
• 1 cup quinoa, well washed and drained
• 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted, undrained
• 1 pound salmon fillets, skin removed, cut into 1-inch chunks
• 1/4 cup tightly packed chopped fresh dill
• 1 tablespoon fresh lemon juice
• Zest of 1 small lemon