Zesty Lemon Herb Salmon with Quinoa and Spinach - My Home Made Recipe

Ingredients

• 1 cup (185 g) quinoa, rinsed well
• 1 3/4 cups (415 ml) low-sodium vegetable broth or water
• 1 tablespoon extra virgin olive oil
• 5 oz (140 g) baby spinach
• 1/4 teaspoon kosher salt, plus more to taste
• 4 salmon fillets, about 6 oz (170 g) each
• 2 tablespoons extra virgin olive oil
• 1 lemon, zested and juiced, plus wedges for serving
• 2 garlic cloves, finely grated or minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper