Preheat the oven to 400 degrees. Clean and chop the asparagus, zucchini, and greens into bite-sized pieces.
Rinse the quinoa through a mesh strainer. Place it in a saucepan with two cups of water. Bring to a boil, reduce heat, cover, and let cook until the water is absorbed (about 15 minutes).
Spray a baking sheet with nonstick spray. Rinse the salmon and place it skin-side up on the prepared pan. Bake until done, about 15 minutes. You want this to bake at the same time the quinoa is cooking.
While the quinoa and salmon are cooking, sauté the green vegetables in a large skillet with the extra virgin olive oil. Season with cracked black pepper to taste.
When the salmon is done, remove it from the oven. Use a fork to lift off the skin. Drizzle with the lemon juice.
Once everything is done, prepare the bowls. Use quinoa, green vegetables, corn, and salmon in each one. Drizzle with your favorite dressing (see recipe note).
