Brush the salmon fillets with olive oil and season with salt and pepper.

Place the salmon on the grill, skin-side down. Grill for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Squeeze lemon juice over the grilled salmon and garnish with fresh herbs if desired.

Rinse the quinoa under cold water.

In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa and a pinch of salt.

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.

Fluff the quinoa with a fork before serving.

Bring a pot of water to a boil and place a steamer basket over the water.

Add the broccoli florets to the steamer basket, cover, and steam for about 5-7 minutes, or until the broccoli is tender but still bright green.

Season with salt to taste.

Serve the grilled salmon fillets alongside a portion of quinoa and steamed broccoli.

Garnish with a lemon wedge and a sprinkle of fresh herbs if desired.