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Preheat oven to 400 degrees. Line a baking sheet with foil.
Chop the pistachio nuts into small pieces in a food processor or chop them on a cutting board with a sharp knife. Be careful not to turn them into fine dust if using a food processor.
Mix the lemon zest, lemon juice, mustard and honey together in a small bowl. Add the pistachio pieces. Toss all together.
Place the salmon skin side down on the foil-lined sheet. Spread the pistachio mixture over the salmon and press into the salmon with a spoon or your hands.
Snap off the tough woody ends (about 2 inches) of the asparagus and discard. Place the asparagus next to the salmon on the sheet.
Place it in the oven for 8 to 10 minutes. A meat thermometer should read 140 degrees.
Meanwhile, microwave the quinoa according to package instructions. Toss with 2 teaspoons olive oil and salt and pepper to taste. Divide in half and place on two dinner plates.
When the salmon is ready, divide into two portions and place on the quinoa on the dinner plates. Place the asparagus on the plates with the salmon and quinoa. Drizzle the two remaining teaspoons oil over the asparagus.