Preheat a pan over medium-high heat and add 1 tablespoon of olive oil.

Season the salmon fillets with lemon pepper seasoning and salt to taste.

Place the salmon fillets skin-side down in the pan and cook for about 6-7 minutes.

Flip the fillets and cook for an additional 4-5 minutes or until cooked through.

While the salmon cooks, toss the asparagus with 1 tablespoon of olive oil and salt.

Roast the asparagus in the oven at 400°F (200°C) for 15-20 minutes until tender.

In a separate pot, combine quinoa, water (or vegetable broth), and salt. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

To serve, place quinoa in bowls, top with salmon, and arrange asparagus on the side. Drizzle with lemon juice and zest.