Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.

Roast Carrots

Preheat the oven to 400°F (200°C). Peel and cut the carrots into sticks. Toss them with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.

Cook Salmon

Prepare Mustard Lemon Glaze

In a small bowl, whisk together dijon mustard, lemon juice, honey, olive oil, minced garlic, salt, and pepper.

Cook Salmon Steaks

Heat a skillet over medium-high heat. Add a little olive oil. Season the salmon steaks with salt and pepper. Sear the salmon on one side for about 4-5 minutes, then flip and brush with the mustard lemon glaze. Cook for an additional 4-5 minutes until cooked through.

Serving

Plate the Dish

Serve the quinoa topped with roasted carrots and a salmon steak drizzled with remaining glaze.