Lemon Roasted Halibut with Quinoa, Brown Butter and Spring Vegetables

Ingredients

• 2 cups yellow quinoa
• 1 bunch asparagus (cut into 6 pieces on the bias)
• 4 cups sugar snap peas (cut into 4 pieces on the bias)
• 2 cups shelled green sweet peas
• 1⁄2 lemon (zest and juice)
• 1⁄4 bunch chives (finely chopped)
• 1⁄4 bunch tarragon (finely chopped)
• 3 oz extra virgin olive oil
• 6 5 oz halibut filets
• 2 sprigs fresh dill
• 2 lemons (thinly sliced)
• 1/4 lb unsalted butter
• 1/4 cup white wine
• 1 cup whole almonds (toasted, crushed)
• Salt and pepper (as needed)