Preheat the Oven: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper, drizzle with olive oil, and lay lemon slices on top. Bake for 15-20 minutes or until the salmon is cooked through.

As the salmon cooks, in a bowl, mix together Greek yogurt, lemon zest, chopped dill, salt, and pepper. Refrigerate until ready to serve.

In a saucepan, heat olive oil over medium heat. Sauté chopped onion and garlic until softened. Add quinoa and cook for 2 minutes, stirring frequently. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Stir in mixed vegetables and season with salt and pepper.

Plate the baked salmon on a bed of quinoa pilaf, drizzle with Lemon-Dill Sauce, and garnish with extra dill.