Preheat your oven to 425°F. Toss the broccoli with half the olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for about 15 minutes until tender and slightly charred.
Rinse the quinoa under cold water. In a small pot, add the quinoa with water (using the appropriate ratio for the amount of quinoa) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer until water is absorbed (about 15 minutes).
While the quinoa cooks, heat a nonstick skillet over medium-high heat. Pat the salmon dry and season with salt and pepper. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for another 2-3 minutes until the flesh is opaque and cooked to your liking.
In a small pan, heat the remaining olive oil over medium heat. Add minced garlic and sauté briefly until fragrant (about 30 seconds), then stir the cooked quinoa into the garlic oil for a flavorful finish.
Plate the garlic quinoa, then place the seared salmon fillet on the side along with the roasted broccoli. Serve immediately and enjoy your balanced, nutrient-packed dinner.