Preheat the oven to 400°F (200°C).
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, prepare the salmon. Pat the salmon fillets dry with paper towels.
Place the salmon fillets on a baking sheet lined with parchment paper or foil. Drizzle 1 tablespoon olive oil over the fillets.
Season each fillet with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
Place 2 lemon slices on top of each salmon fillet and sprinkle with fresh dill and parsley.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon bakes, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the broccoli florets, sliced red bell pepper, and sliced carrot to the skillet.
Season the vegetables with salt and black pepper to taste.
Cook the vegetables, stirring occasionally, for 7-8 minutes until tender but still crisp.
To serve, divide the cooked quinoa among four plates, top with a salmon fillet, and arrange the sautéed vegetables on the side.
Garnish with additional fresh parsley if desired and serve immediately.