Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
In a mixing bowl, combine the honey, Dijon mustard, olive oil, salt, and pepper. This will be your glaze for the salmon.
Place the salmon fillets on the prepared baking tray and brush generously with the honey mustard glaze. Reserve some glaze for later use.
Bake the salmon in the preheated oven for 15-18 minutes, or until cooked through and flakes easily with a fork.
Meanwhile, add the quinoa and vegetable broth to a pot over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
In a separate pot, bring water to a boil. Add the trimmed green beans and cook for 3-4 minutes until tender-crisp. Drain and set aside.
Once the quinoa is done, fluff it with a fork and stir in the green beans and cherry tomatoes. Pour a tablespoon of the reserved glaze over the mixture for added flavor.
Serve the quinoa and vegetable mixture on plates, top with the baked salmon, and garnish with chopped dill. Add a spoonful of Greek yogurt on the side for a creamy contrast.
