Preheat oven to 400°F.

Spray a baking dish with cooking spray and place salmon in dish.  Whisk together juice of two limes, add 1/2 tsp black pepper (freshly ground is best) and the honey.  Pour over salmon.  Bake for 15 minutes, or until fish flakes.  Allow to rest for 5 minutes before serving.

While fish bakes, cook quinoa as directed on package.  Set aside covered until ready to serve.

Season asparagus with salt and remaining pepper.  Heat olive oil in a large skillet over medium heat; toss in asparagus; cook until crisp-tender, approximately 5-6 minutes.

Serve salmon with quinoa, asparagus spears and apple slices.