Bring 2 cups vegetable broth to a boil in a medium saucepan. Stir in 1 cup quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

While quinoa cooks, pat salmon fillets dry with paper towels and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan and cook for 4 minutes without moving, until the skin is crispy and golden.

Flip salmon gently and cook for 2 to 3 minutes more until cooked through (the flesh should be opaque and flake easily). Transfer to a plate.

In the empty skillet, add 1 tablespoon olive oil and cook the minced garlic over medium heat for 30 seconds until fragrant. Zest the lemon into the pan, then juice half the lemon over the cooked quinoa and toss gently with the garlic oil, chopped parsley, and fresh dill.

Divide quinoa between plates, top each with a salmon fillet, and serve with lemon wedges.