Mince red onion and cover with lime juice.  Set aside.

Cook fish skin side down on med-high heat in coconut oil.  I like to add capers but this is optional.  Cook salmon about 6 min each side.  When finished set aside and let cool.

In a bowl add quinoa, chopped broccolini, drained chickpeas, halved cherry tomatoes, cilantro, salt, pepper and garlic salt.  Add salmon, I like to shred it and mix it in but it can also be served on top of quinoa salad.