Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Start the Quinoa: Combine rinsed quinoa, broth, and salt in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat (keep covered) and let stand for 5 minutes.
- Prepare Marinade: In a small bowl, whisk together 2 Tbsp olive oil, lemon juice, zest, parsley, dill (if using), garlic powder, salt, and pepper.
- Prep Veg & Fish: On the lined baking sheet, toss the trimmed asparagus with the remaining 1 Tbsp of olive oil, salt, and pepper. Place the salmon fillets among the asparagus.
- Season: Spoon or brush the lemon-herb mixture evenly over the top of each salmon fillet.
- Roast: Place the baking sheet in the preheated oven. Roast for 15–18 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Fluff & Serve: While the salmon rests for 2 minutes, fluff the cooked quinoa with a fork.
- Plate Up: Divide the quinoa among four plates, top with a salmon fillet, and serve the roasted asparagus alongside.