Spiced Citrus-Infused Salmon with Avocado-Mango Salsa and Quinoa Pilaf

In a small bowl, whisk together the juice of 1 orange, juice of 1 lime, 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and salt and pepper to taste.

Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated.

Cover and refrigerate for at least 30 minutes. Rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

While the quinoa cooks, dice 1 ripe avocado and 1 ripe mango into small cubes. In a bowl, combine the diced avocado, mango, 1/4 cup of chopped red onion, juice of 1 lime, and a pinch of salt.

Gently toss to combine and set aside. Preheat a grill or grill pan over medium-high heat. Remove the salmon from the marinade and place it on the grill.

Cook for 4-5 minutes on each side, or until the salmon is cooked through and has nice grill marks. Fluff the cooked quinoa with a fork and stir in 1/4 cup of chopped fresh cilantro and a squeeze of lime juice.

To serve, place a generous scoop of quinoa pilaf on each plate, top with a salmon fillet, and spoon the avocado-mango salsa over the top.

Garnish with additional cilantro if desired.