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Preheat your oven to 375.
In a small bowl, stir the mustard, coconut aminos, garlic, ¼ tsp salt and a few grinds of pepper together.
Drizzle some olive oil in a 9" x 13" baking dish and add your salmon filets then baste them with the mustard mixture.
Add your tomatoes and lemon wedges then drizzle with more olive oil and season with salt and pepper.
Bake for 22-25 minutes or until the tomatoes begin to burst.
While the salmon bakes, add the quinoa, bone broth, and a pinch of salt to a small saucepan and bring to a boil.
Reduce to a simmer, cover, and cook for 17-20 minutes, or until most of the moisture has absorbed. Keep it covered and let it rest for a few minutes before uncovering and fluffing with a fork.
Remove your salmon from the oven and add the juice from half of one of the roasted lemon to your quinoa and season with salt and pepper to taste.
Serve the salmon, burst tomatoes, and lemony quinoa over a bed of arugula and garnish with fresh dill and a squeeze of roasted lemon.