In a small bowl, whisk honey, soy sauce, olive oil, garlic, lemon juice, salt, and pepper.
Heat a skillet over medium heat. Place salmon fillets skin-side down and cook for 4–5 minutes.
Flip and pour the honey garlic sauce over the salmon. Cook another 3–4 minutes, spooning the sauce over until salmon is glazed and cooked through.
Cook the Asparagus
In the same skillet (or roasted alongside sweet potatoes), cook asparagus with a drizzle of olive oil and a pinch of salt until tender-crisp, about 5 minutes.
Make the Lemon Dill Yogurt Sauce
Stir together Greek yogurt, lemon juice, zest, dill, salt, and pepper until creamy.
Assemble the Bowls
Divide quinoa into two bowls.
Top with roasted sweet potatoes, asparagus, and glazed salmon.
Drizzle with lemon dill yogurt sauce and serve immediately.
Serving and Storage Tips
