Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Prepare the Vegetables

In a skillet, heat 2 tbs of olive oil over medium heat. Add asparagus and cherry tomatoes. Season with salt and pepper. Sauté for 5-7 minutes until tender. Set aside.

Make the Lemon Herb Sauce

In a bowl, whisk together lemon juice, minced garlic, honey, Dijon mustard, and 3 tbs of olive oil. Season with salt and pepper to taste. Set aside.

Cooking Salmon

Sear the Salmon

In the same skillet, heat 2 tbs of olive oil over medium-high heat. Season salmon fillets with salt and pepper. Place fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes or until cooked through.

Serving

Plate the Dish

On each plate, serve a portion of quinoa, top with a salmon fillet, a serving of sautéed vegetables, and drizzle with lemon herb sauce. Garnish with fresh basil leaves.