Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil.

Place salmon on the baking sheet and sprinkle with cayenne pepper and lemon pepper seasoning.

Squeeze half a lemon over the salmon.

Let the salmon sit while preparing the quinoa mixture.

In a medium skillet over medium heat, melt coconut oil.

Add diced onions and cook, stirring, for 5 minutes with a pinch of kosher salt.

Add minced garlic and stir for 30 seconds.

Add asparagus spears and cook for 3-5 minutes, stirring occasionally, until vibrant green.

Transfer the cooked onion, garlic, and asparagus to a large bowl.

Cook quinoa in a small saucepan with boiling water and a pinch of kosher salt; cover and simmer for 12 minutes.

Remove the quinoa from heat and add fresh spinach leaves to the top; cover and let steam for 3-5 minutes until spinach wilts.

Add the spinach and quinoa to the bowl with the asparagus mixture.

Add chia seeds, juice of half a lemon, olive oil, slivered almonds, crumbled feta cheese, diced parsley, diced hard-boiled eggs, and salt and pepper to the bowl.

Toss to coat all ingredients evenly.

Place the baking sheet with salmon in the preheated oven for 15 minutes, or until cooked through.

Place a portion of the quinoa mixture in a large bowl or on a plate and top with a salmon fillet to serve.