In a pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

Preheat the oven to 400°F (200°C). On a baking sheet, toss asparagus with olive oil, salt, and pepper. Roast for 10-12 minutes until tender.

Season salmon fillets with lemon zest, lemon juice, salt, and black pepper. In a skillet over medium heat, cook salmon for about 4-5 minutes per side until cooked through.

In bowls, layer quinoa, top with roasted asparagus and salmon. Garnish with parsley and serve with lemon wedges.