Toast the Quinoa: Heat olive oil in medium saucepan over medium heat. Add quinoa and toast 2 minutes, stirring constantly. Add broth, bring to boil, reduce heat and simmer covered 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork.

Marinate Salmon: Combine olive oil, lemon zest, lemon juice, dill, garlic, salt, and pepper in bowl. Add salmon fillets and marinate 5 minutes.

Cook Salmon: Heat large skillet over medium-high heat. Remove salmon from marinade and cook 4-5 minutes per side until flakes easily with fork.

Assemble Bowls: Divide quinoa between 2 bowls. Top with mixed greens, cucumber, tomatoes, and red onion. Place salmon on top, drizzle with remaining marinade, and sprinkle with pumpkin seeds. Serve with lemon wedges.