You need a large, lidded skillet or saute pan for this.
1 lb or slightly larger salmon filet, cut into 4 roughly equal sized pieces
vegetable oil for sauteing
2 cups water (or homemade low FODMAP chicken broth)
1 cup quinoa
2 cups torn spinach leaves
1/2 cup chopped scallion greens
1/4 cup minced garlic chives
1/2 cup crumbled feta cheese
1/2 cup chopped Kalamata olives
2 tablespoons minced fresh dill
freshly squeezed lemon juice for serving
Heat a couple of tablespoons of vegetable oil in a large saute pan until it is shimmering. Put the fish, skin side down, in the pan and let sit over high heat for 3 minutes. Salt and pepper the fish while it cooks. Remove fish from the pan and set aside on a plate, skin side up.
Return the pan to the heat and add the water or broth. Bring it to a boil and add the quinoa. Cover the pan, turn the heat down to a simmer and let it cook for 8-9 minutes. Stir in the spinach, scallions, chives, feta, olives, and dill. Nestle the salmon pieces, skin side up, in the quinoa mixture. Bring to a simmer, cover, and cook for about 5 minutes or until the salmon is just barely cooked. Serve salmon and quinoa mixture drizzled with a little fresh lemon juice.