Rinse the 1 ½ cups quinoa rinsed well in a fine mesh strainer under cold running water for 30 seconds. Add the rinsed 1 ½ cups quinoa rinsed well and 2 ¾ cups low-sodium chicken broth to a Mixing Bowl and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork, then stir in the 1 whole lemon zested and juiced zest, 1 tablespoon of 1 whole lemon zested and juiced, and chopped 2 tbsp fresh flat-leaf parsley finely chopped. Season with a pinch of 1 tsp kosher salt.

Drain canned tuna thoroughly — press firmly in a Colander or squeeze in a paper towel to remove as much liquid as possible. Excess moisture prevents browning. Mix drained tuna with mayo, lemon juice, salt, pepper, and any mix-ins like celery, pickles, or red onion. If making a sandwich melt, butter one side of each bread slice and set aside. Slice your cheese and have everything ready before the Skillet heats up — cook time moves fast.

Preheat a Skillet over medium heat for about 1 minute. Medium heat is key — too high burns the bread before the cheese melts, too low gives soggy results. For a tuna melt sandwich: Assemble with tuna on the unbuttered side of the bread, add tomato slices if using, then layer on two slices of cheese. Top with the second slice buttered side up. Place in the skillet cheese side down. Cook undisturbed 3 to 4 minutes until deep golden brown on the bottom. 4 piece salmon fillets skin-on, about 6 oz each, patted dry another 3 to 4 minutes until the second side is golden and cheese is fully melted. Total cook time is 4 to 8 minutes depending on pan, heat, and bread thickness. For loose tuna without bread: Add tuna mixture directly to the preheated skillet over medium heat. Stir and cook about 5 minutes until heated through and moisture has cooked off, stirring occasionally to prevent sticking.

Heat 1½ tablespoons of 2 tbsp olive oil divided in a Skillet over medium-high heat until shimmering. Place the 4 piece salmon fillets skin-on, about 6 oz each, patted dry skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is golden and crispy. Flip and cook for another 2–3 minutes until the 4 piece salmon fillets skin-on, about 6 oz each, patted dry is just cooked through and flakes easily with a fork. Transfer to a plate and tent loosely with Aluminum Foil.

Reduce the heat to medium and add the remaining ½ tablespoon of 2 tbsp olive oil divided and the 1 tbsp unsalted butter to the same Skillet. Once the 1 tbsp unsalted butter melts, add the minced ½ tsp garlic powder and cook for 30 seconds until fragrant. Add the 4 cups fresh baby spinach in batches, tossing with tongs until just wilted, about 2 minutes. Season with a pinch of 1 tsp kosher salt and a squeeze of 1 whole lemon zested and juiced.