Slice carrots into thin slices and put into large baking bowl.
Cut brussel sprouts in half (or quarters if they are large) and add to bowl with carrots.
Chop sweet potatoes into cubes and add to the large vegetable bowl.
Mix olive oil with salt and spices for roasted vegetables.
Pour olive oil seasoning mix into bowl with vegetables and mix well.
Pour seasoned vegetables onto a large baking sheet and bake for 30-40 minutes, or until slightly soft.
Chop onion and add to pan with sliced frozen mushrooms, and 2 TB of water, vegetable broth or bone broth and cover and cook on low for 10-15 minutes until cooked.
Prepare Salmon & Marinade
Add all salmon marinade ingredients to small bowl: mustard, garlic, olive oil, lemon juice, onion powder, sea salt, pepper and ginger root powder. Mix well.
Brush a large glass pan with coconut oil (or olive oil) and place salmon fillets in the glass pan for baking.
Use spoon to cover each salmon fillet with marinade. Leave the salmon fillets to marinade until the you set the timer to cook the quinoa.
Make Quinoa & Bake Salmon
Add 2 cups of water, vegetable broth or bone broth into pot and bring to boil.
Add 1 cup of dry quinoa and ⅛ tsp sea salt to pot with boiling water.
Turn burner to low and cover. Simmer for 12-14 minutes.
Place the salmon fillets in the oven and bake for approximately 15 minutes (or until completely cooked throughout).
After quinoa is done cooking, turn off the burner and leave covered for an additional 5 minutes. You will have extra quinoa to use for another meal.
Make Lemon Tahini Sauce
Make the tahini sauce while the vegetables and salmon are baking and the quinoa is cooking.