Rinse the quinoa under cold water. Bring 1.5 cups of water to a boil in a saucepan. Add the quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside, covered, to keep warm.

While the quinoa is cooking, bring a large pot of water to boil and place a steam basket over it. Add the broccoli florets into the steamer, cover, and steam for about 5-7 minutes or until bright green and tender-crisp. Remove from heat and set aside.

Minced 2 garlic cloves and mix with the juice of one lemon in a small bowl. Season the salmon fillets with salt and black pepper on both sides. Rub the lemon-garlic mixture all over the salmon fillets.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes without moving them, until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Plate the cooked quinoa and top with the steamed broccoli. Drizzle with the remaining tablespoon of olive oil and a sprinkle of salt and pepper, if desired.

Place the cooked salmon fillets on top of the quinoa and broccoli. Serve immediately, garnished with additional lemon wedges if desired.