Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix together the honey, harissa paste, olive oil, garlic powder, salt, and pepper.
Place the salmon fillets on the prepared baking sheet and brush the harissa mixture generously over the top of each fillet.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, prepare the quinoa according to package instructions if not already cooked.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and parsley. Toss gently to mix.
Once the salmon is done, remove it from the oven and let it rest for a couple of minutes.
To assemble the bowls, divide the quinoa mixture among four bowls, top each with a salmon fillet, and add avocado slices.
Serve with lemon wedges on the side for squeezing over the top.