Preparation:

Preheat oven to 450 degrees F. 

Bring water to a boil. Add pre-rinsed quinoa. Cover, reduce heat, and simmer for 12 minutes. Let stand 5 minutes and fluff.  

While quinoa is simmering, slice lemon into 8 slices. Season salmon pieces with salt and pepper on both sides. Place two lemon slices on a piece of aluminum foil. Place one piece of salmon atop lemon slices; drizzle with ½ tbsp of olive oil. Loosely fold foil around salmon creating a pouch – no holes, a complete seal. Repeat with the other three salmon portions. When oven reaches 450 degrees F, place all the pouches on a sheet pan and cook for 12 minutes.

Add ¼ of the cooked quinoa to each of four bowls, then place a piece of salmon in each. Add the liquid and lemon (optional).

Optional: Can be served with a salad of mixed greens tossed with balsamic vinegar.