Preheat the oven to 425°F and coat two medium rimmed baking sheets with nonstick spray.

Combine the honey and garlic in a small bowl and set aside.

Season the salmon fillets on both sides with salt and pepper, drizzle with about half of the lemon juice and arrange in a single layer on one of the prepared baking sheets.

Spread a portion of the the honey mixture over each salmon fillet and set aside.

Quarter the zucchini lengthwise, cut into 1/2-inch pieces and spread on the other prepared baking sheet in a single layer. Season with salt and pepper and roast until tender, 15 to 18 minutes.

While the zucchini roasts, cook the quinoa. Add the chicken broth to a medium saucepan, bring to a boil and stir in the quinoa.

Lower the heat, and simmer the quinoa until all the broth is absorbed, 12 minutes. Remove from the heat and fluff with a fork.

Combine the cooked zucchini with the quinoa, cover to keep warm and set aside.

Place the fish in the oven and roast for 8 to 10 minutes.

Place a serving of quinoa and zucchini in each of 4 shallow bowls. Top with a salmon fillet, drizzle with the remaining lemon juice and serve immediately.