Seared Lemon Salmon with Rainbow Veggies & Quinoa

Ingredients

• 2 each, 6 oz fillets Salmon, bones removed with skin on
• 2 Tbsp Grapeseed oil, Avocado oil or Olive oil
• as needed Salt and Pepper
• 1 whole Lemon, cut into wedges
• 1 cup Cherry tomatoes
• 1 bunch Asparagus, cut into halves longways
• 1 medium Bell Pepper, destemmed and deseeded then cut into long fingers
• 1 cup Quinoa
• 2 cups Vegetable stock or chicken stock
• 2 Tbsp Raisins
• 2 Tbsp Sunflower seeds or pumpkin seeds