3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
2 cups of vegetable broth
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
¼ cup chopped toasted pistachios
1) Pour two cups of vegetable broth in pot and bring to a boil. Once boiling, add quinoa and cover. Reduce heat to medium Cook until tender, about 10 minutes
2) Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it's just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
3) Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.