In a bowl or measuring cup, whisk together olive oil, lemon juice, garlic, honey, dill, salt and pepper. Set aside.
Preheat oven to 375℉.
Remove the salmon fillets from the refrigerator and check for any bones, then place them in a baking dish. Pour half of the marinade over the salmon fillets. Allow to sit for 10-15 minutes. Then place the salmon in the oven and bake for 15 minutes.
Fill a small sauce pot with water and bring to a boil, then add a pinch of salt. Cover and adjust theheat to low. Cook for 15 minutes, remove lid and using a fork fluff the quinoa and set aside.
Meanwhile, prep the veggies and place the spinach in 2 bowls and drizzle a litte of the marinade over the spinach and gently toss. Then continue adding the cucumber, cherry tomatoes, red onions, half the olives and feta in the bowls with the quinoa. Drizzle the remaining marinade. Place each salmon fillet over the veggies and quinoa with the remaining olives, feta, dill and parsley.
Serve salmon warm with Tzatziki dip on the side. Enjoy!
