Coat a rimmed baking sheet with cooking spray and set aside.
Heat a large non-stick skillet over a medium heat and add 1 teaspoon of olive oil. Add in the onion with a pinch of salt and sauce for a couple of minutes or until fragrant.
Add in the mushrooms and garlic and sauce for another 5 minutes or until the onions are translucent and the mushrooms are tender and browned. Shut off the heat and set aside.
In a large bowl combine quinoa, cooked veggies, bell peppers, salmon, egg, coconut flour, salt, pepper and parsley. Gently mix everything together until well combined.
Scoop up about 1/3 cup of the mixture and form into a small patty (like burger slider!)
Bake at 350 for 25 minutes. Serve on a mini slider bun with some baby spinach and my yogurt dill dip. Enjoy!