For the quinoa salad:

1.  Cook the quinoa according to package instructions. Typically, add 1 cup of dry quinoa and 2 cups of water to a small pot. Bring to a boil, add a pinch of salt, cover, lower the heat to the lowest setting, and cook for 15 minutes.
2. While the quinoa is cooking, prepare the vegetables. Slice the snap peas, dice the cucumbers, chop the mint, and dice the jalapeno.
3. Once the quinoa is cooked, transfer it to a large bowl. Fluff with a spatula, then add the chopped vegetables, mint, lemon juice, olive oil, salt, and pepper.
4. Taste the salad and adjust seasoning as desired. Serve and enjoy!

For the roasted spring vegetables:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Prep the spring vegetables – peel the carrots and roll cut into ½” wide by 2” long pieces. Add this to the baking sheet. 
3. Roll cut the parsnips and quarter the radishes. Add these to a baking sheet as well and toss everything with kosher salt, black pepper, and olive oil. Bake for 15-20 minutes until the vegetables are nice and tender, then remove and set aside. 

For the salmon:

1. Prep the aromatics – slice the scallions, dill, and mint.
2. Place the salmon filets on the parchment-lined baking sheet and generously season both sides of the fish with kosher salt and pepper.
3. Spread mayo evenly on top of the salmon filets. Sprinkle the sliced scallions and grate fresh lemon zest over the top of the fish. 
4. Bake at 425°F for 15-20 minutes. If using only 1 pound of salmon, cook for 10 minutes. Check the fish with a meat thermometer and cook until the thickest part reaches 135°F.
5. Once the fish is cooked, grate more lemon zest and sprinkle the remaining mint and dill on top. Squeeze some fresh lemon juice over the top and serve immediately.