In a large mixing bowl, mix the Balsamic Vinaigrette and spices, then toss with sliced peppers and lemon
On a large cookie sheet, prep approx ⅓ of the pan with a tin foil barrier. Add peppers and lemons to tinfoil section and lay out salmon pouches on the remaining pan space. Bake for 24 minutes
While the salmon is baking, prep quinoa according to directions on packing.
I also prepped the topping while the quinoa was on the stove: simply mix all ingredients in the "topping" section
Once everything has finished cooking, plate quinoa and salmon. I topped with a little bit of the juices from the salmon bag, followed by the prepared topping mixture
Notes
* We split the four salmon filets between the 8 of us (including 6 kids) but I set the serving size at 4 as that would likely give a better portion size, especially for adults.