• Rinse the quinoa.
• Zest the lemon and juice half, keeping the zest and juice separate. Set aside the juice for the Dijon sauce. Cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork. Add the lemon zest and half the parsley and toss to combine. Season to taste with salt and pepper. Cover and keep warm.
While the quinoa cooks, prepare the fish.

Prep and cook instructions are almost identical for all fish options.

• Pat the fish dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the fish (skin side down for the skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate, cover, and keep warm. Wipe out the pan.
While the fish cooks, prepare the green beans and garlic.

• Trim the stem ends from the green beans if needed.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In the same pan used for the fish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the green beans, season with salt and pepper, and cook without stirring until starting to blister on one side, 1 to 2 minutes. Using tongs or a spatula, flip the beans and cook until blistered slightly on the other side, 1 to 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper.

In a small sauce pot over medium heat, stir or whisk together the Dijon sauce base, coconut milk, and 1 teaspoon [2 tsp] lemon juice and cook, stirring or whisking constantly, until heated through and thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the green beans and quinoa to individual plates. Top the quinoa with the fish and spoon over as much Dijon sauce as you like. Garnish with the lemon wedges and remaining parsley and serve any remaining Dijon sauce on the side.