Rinse the quinoa under cold water. Place it in a medium saucepan with the vegetable broth, onion, and half the salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it rest.

While the quinoa cooks, heat the oven to 400 degrees. Line a baking sheet with parchment paper. Stir together the parsley, dill, lemon zest, remaining salt, pepper, and 2 tablespoons olive oil in a small bowl.

Pat the salmon fillets dry and place them on the baking sheet. Spread the herb mixture evenly over the top of each fillet. Drizzle with the remaining tablespoon of olive oil.

Bake the salmon for 12 to 14 minutes until it flakes easily and the herb crust is lightly golden.

While the salmon bakes, set a steamer basket over a pot of simmering water. Add the broccoli florets, cover, and steam for 5 to 6 minutes until bright green and tender.

Fluff the quinoa with a fork. Divide the pilaf among four plates, add a salmon fillet to each, and serve with steamed broccoli and lemon wedges on the side.