Preheat the oven to 200°C (or 180°C fan/Gas 6). In a bowl, combine the salmon fillets with garlic, a splash of olive oil, and season with salt and pepper. Add a splash of lemon juice, ensuring the salmon is well-coated. Let the salmon marinate for up to 30 minutes to absorb the flavors.

While the salmon marinates, rinse the quinoa and add it to a medium saucepan along with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat and simmer for 10 to 15 minutes until the quinoa is tender and the water has been absorbed.

Once the quinoa is cooked, transfer the marinated salmon onto an oven tray and bake for 10 to 15 minutes until it is fully cooked and flakes easily with a fork.

Meanwhile, heat some oil in a frying pan and sauté the chopped red and yellow bell peppers, Brussels sprouts, and onion until softened and lightly browned. Season with salt and pepper to taste.

Finally, chop the baby tomatoes and set them aside. Once the quinoa is cooked and the vegetables are ready, combine the quinoa with the sautéed vegetables and toss gently.

To serve, plate a portion of the quinoa and vegetable mix, and top with a piece of baked salmon. Enjoy!