In a gallon ziplock bag marinate your salmon in the soy sauce, honey, and minced garlic for an hour.
When your salmon is almost done marinating, pour your quinoa and chicken stock in a medium pot. Add a dash of salt and pepper to the pot. Cook uncovered on high heat until it begins to boil. Then cover with a lid and reduce heat to low. Let cook for 15-20 minutes or until cooked through.
Preheat your oven to 350 degrees.
On a baking sheet follow these instructions for the asparagus. Click here. Omit the butter and directly drizzle the minced garlic and lemon over the asparagus.
Put the marinated salmon on a separate baking sheet and bake for 30 minutes (uncovered) or until flaky.
Separate the quinoa, salmon, and asparagus into 3 meal prep bowls and you have three meals prepped to eat!