Cut the salmon fillet into four pieces. Rinse salmon under cold water and pat dry with a clean paper towel. Place on a clean plate, skin side down, and add ½ tsp. chili powder, ½ tsp. garlic powder, ½ tsp. salt and ¼ tsp. pepper.

Heat a large, non-stick skillet with a lid over medium-high heat. Add 1 Tbsp. olive oil.

Once the oil is hot, add salmon filets flesh side down and cook for 4 minutes. Using a metal spatula, flip salmon filets, skin side down, and cook for 3 more minutes. Move the salmon to a clean plate and let cool. Salmon will continue to cook as it cools. Using a thermometer, ensure the salmon has cooked to 145° F.

Add the remaining ½ Tbsp. olive oil to skillet. Once hot, add onion, celery and red bell pepper. Cook until veggies are soft, about 5-6 minutes.

Add minced garlic to the skillet and cook until fragrant, about 30 seconds.

Add quinoa and remaining ½ tsp. chili powder, ½ tsp. salt and dried oregano. Stir together and let the quinoa cook in the veggies and oil for about 2 minutes. Stir frequently to prevent burning.

Stir in low sodium chicken broth and chopped spinach leaves, bringing contents to a boil. Reduce the heat to maintain a soft simmer and cover the pan with a lid. Simmer until quinoa is cooked, about 12-14 minutes.

While quinoa simmers, flake salmon with a fork.

Remove the pan from heat and remove lid. Fluff the quinoa with a fork and stir in lemon zest, lemon juice and chopped dill or parsley. Using a wooden spatula, mix it all together. Add flaked (or canned) salmon to the top, gently fold into quinoa mix and divide amongst four plates. If desired, top with additional dill/parsley and red chili flakes. Enjoy!