Salmon & Lemon-Dill Quinoa

4 salmon filets 

2 tbsp olive oil

½ yellow onion, diced

1 clove garlic, minced

1 red bell pepper, diced

2 cups water or vegetable broth (or 1 cup of each)

1 cup quinoa 

2 tbsp dijon mustard

2 tsp honey

1 tsp sriracha 

⅓ cup crumbled feta

2 tbsp fresh dill, minced

½ tbsp lemon juice 

4 lemon wedges

Preheat the oven to 450 degrees. Heat olive oil in a large  sauté pan over medium-high heat. Add onion, garlic, and a big pinch of salt & pepper. Let caramelize for 5 mins. Add bell pepper and cook for another 5 mins. Add water or broth and bring to a boil. Once boiling add the quinoa and another big pinch of salt & pepper. Reduce to a simmer and cover. Let cook for about 12 mins, until all the liquid has absorbed. Meanwhile, combine the dijon, honey, and sriracha in a small bowl. Place salmon filets on a lined baking sheet and season each filet with ⅛ tsp salt and ⅛ tsp pepper. Then, spread the dijon marinade evenly over the top of the 4 filets.  Roast in the oven for 12-14 mins. 

When the quinoa is finished, add to a medium bowl with the feta, dill, and lemon juice. Stir to combine. Serve on the side with your salmon filet and a lemon wedge.