1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, whisk together harissa paste, honey, 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper.

2Pat salmon fillets dry. Place on the prepared baking sheet and brush generously with the harissa-honey glaze. Arrange lemon slices around the salmon.

3Bake for 12-15 minutes, or until salmon is cooked through and flakes easily.

4While salmon bakes, prepare the quinoa. In a medium saucepan, combine rinsed quinoa, vegetable broth, diced red onion, 1 tsp salt, and a pinch of pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed.

5Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork.

6Stir in remaining 1 tbsp olive oil, orange zest, 1/2 orange juice, chopped cilantro, chopped mint, and cherry tomatoes into the quinoa. Adjust seasoning if needed.

7Serve the glazed harissa salmon immediately alongside the citrus herb quinoa. Garnish with crumbled feta if desired.