1Prepare the glaze: In a small bowl, whisk together harissa paste, honey, 1 tbsp olive oil, minced garlic, lemon juice from half a lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.

2Cook the quinoa: Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and keep covered.

3Roast salmon and asparagus: Preheat oven to 200°C (400°F). On a large baking sheet, toss asparagus with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange salmon fillets among the asparagus.

4Glaze and bake: Spoon or brush the harissa-honey glaze generously over the salmon fillets. Garnish the salmon with the reserved lemon slices. Roast for 12-18 minutes, depending on the thickness of the salmon and desired doneness. The salmon should flake easily, and the asparagus should be tender-crisp.

5Finish the quinoa salad: To the cooked quinoa, add the halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro. Stir gently to combine. If using, add red pepper flakes now for an extra kick.

6Serve immediately: Divide the harissa honey salmon, roasted asparagus, and citrus herb quinoa among four plates.