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Ingredients:

For the Sunset Citrus Salmon:

• 4 salmon fillets
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt to taste
• 2 tablespoons orange zest
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 tablespoon honey

For the Lavender-Infused Quinoa Pilaf:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon dried lavender, crushed
• 1/4 cup dried cranberries
• 1/4 cup chopped almonds
• Salt to taste

Instructions:

For the Sunset Citrus Salmon:

1. Preheat the grill to medium heat.
2. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and minced garlic. Set aside for 15 minutes to marinate.
3. While the salmon is marinating, mix together the orange zest, lemon juice, orange juice, honey, and the remaining olive oil in a bowl.
4. Place the salmon fillets on the preheated grill and cook for about 4-5 minutes on each side, brushing frequently with the citrus mixture.

For the Lavender-Infused Quinoa Pilaf:

1. Rinse the quinoa under cold water and drain well.
2. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until they are soft and fragrant.
3. Add the quinoa to the saucepan and cook for a couple of minutes, stirring constantly.
4. Add the vegetable broth, dried lavender, and salt to the saucepan. Bring the mix to a boil.
5. Reduce heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
6. Remove from heat, fluff the quinoa with a fork, and stir in the dried cranberries and chopped almonds.

Assembling the Dish:

1. On each plate, place a serving of the lavender-infused quinoa pilaf.
2. Top the quinoa with a grilled sunset citrus salmon fillet.
3. Serve the dish warm and enjoy the diverse palette of flavors and textures!