Preheat the air fryer to 400°F (200°C).
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil spice mixture.
Place the salmon fillets in the air fryer basket skin side down, making sure they do not overlap.
Cook the salmon in the air fryer for 10-12 minutes, or until the salmon flakes easily with a fork.
While the salmon cooks, rinse the quinoa under cold water.
In a medium saucepan, bring 2 cups of water to a boil.
Add the quinoa to the boiling water, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.
Remove the quinoa from heat and fluff with a fork.
In a small bowl, whisk together lemon juice, extra virgin olive oil, and honey to make the dressing.
In two serving bowls, divide the cooked quinoa evenly.
Top each bowl with cherry tomatoes, diced cucumber, shredded carrots, red onion, and chopped parsley.
Place one cooked salmon fillet on top of each bowl.
Drizzle the lemon dressing evenly over the salmon and vegetables.
Serve immediately.