In a small saucepot, prepare quinoa blend as label directs with 1 teaspoon olive oil; stir in almonds.
Meanwhile, in small bowl, stir mustard, horseradish, lemon juice, tarragon, salt, and pepper until well blended.
Heat remaining 2 teaspoons oil i n large skillet over medium-high heat. Add salmon, skin side up; cook 5 to 6 minutes or until golden brown on bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches 145°; spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.
Slide spatula between skin and salmon to remove skin. Serve salmon over quinoa blend drizzled with remaining horseradish-mustard sauce; garnish with lemon slices, if desired.