Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons red-wine vinegar
• 1 clove garlic, grated
• 2 cups cooked quinoa (see tip)
• 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
• ¼ cup chopped fresh cilantro
• ¼ cup chopped toasted pistachios