Rhubarb Glazed Salmon with Lemon Herb Quinoa

Chop the rhubarb into small pieces. In a saucepan, combine the chopped rhubarb with a splash of water and cook over medium heat until the rhubarb breaks down and forms a thick glaze. Set aside.

Rinse the quinoa under running water. In a pot, combine the quinoa with double the amount of water. Add a squeeze of lemon juice and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked. Fluff with a fork and stir in chopped fresh herbs.

Season the salmon fillet with salt and pepper. In a hot skillet, sear the salmon skin side down for 3-4 minutes until crispy. Flip the salmon, brush the top with the rhubarb glaze, and cook for another 3-4 minutes until the salmon is cooked through.

Place a mound of lemon herb quinoa on a plate. Top with the rhubarb glazed salmon fillet. Drizzle any remaining glaze over the salmon. Garnish with additional fresh herbs and lemon slices.

Serve the Rhubarb Glazed Salmon with Lemon Herb Quinoa immediately. Enjoy the vibrant flavors and textures of the dish while it's still hot.

For a twist, you can add some roasted almonds or pine nuts to the quinoa for extra crunch and nuttiness. Alternatively, you can substitute the salmon with grilled chicken or tofu for a different protein option.