Preheat your oven to 400° F.

Fold your two pieces of parchment paper in half, width wise. With scissors, cut the paper into a half heart shape, using as much of the paper as you can (it doesn't have to look like a perfect heart). Lay the hearts flat and open on a baking sheet.

Sprinkle your salmon with the sesame seeds and then with the Chinese five spice. Place the salmon fillets on one half of the heart-shaped parchment paper. Squeeze the lime over the salmon. Now, for the tricky part! Fold the other half of the parchment paper over the top of the fillets and roll/fold the edges together so the salmon is sitting in a small "pocket" (a tip: secure the edges with paper clips if you have them).

Place the salmon in the oven for 10 - 12 minutes depending on the thickness of your fillets. When the salmon is flaky, it's done!

While the salmon is cooking, start the quinoa. Set 1 cup of water to boil, add quinoa, and let simmer for 8 - 10 minutes.

In a small saute pan, heat the oil over medium heat. Add the carrots and saute for 3 minutes. Add the celery and saute for another 2 minutes. When these veggies are tender, add the steamed broccoli. Saute all together - make sure to toss it around the pan so the veggies absorb the sesame flavor.

When the quinoa is done, transfer it to a small bowl and add the in your veggies. Add your brown rice vinegar, ginger and salt and pepper and toss to combine.