Step 1

Season the asparagus with salt and pepper and cook on low heat in a bit of olive oil for a couple of minutes, until softened

Step 2

In a small bowl, mix the seasoning with olive oil and honey, and spread on the salmon filet

Step 3

Heat some olive oil in a large non-stick pan over medium-high heat until hot. Place the salmon skin-side down and cook for about 5 minutes. Flip over and cook for further 4-5 minutes, to your liking.

Step 4

In the meantime, boil the quinoa

Step 5

Cut the remaining veggies and mix in a bowl with the salad, quinoa, olive oil, and lemon juice. Season with salt and pepper to taste.