Prepare dry quinoa according to the package and set aside once done.
Steam green beans for 8 minutes or until slightly tender and bright green.
Heat grill to 400 degrees Fahrenheit.
Rinse salmon, and portion it out into 6 equal pieces. You will need a sharpened butcher knife to cut through the thick skin.
Oil fish on all surfaces until coated.
In a small bowl, whisk the honey, mustard, spices, garlic, and green onion.
Brush honey mustard sauce onto filets trying your best to only coat the top.
Gather foil and create a pan by crimping up the edges to make a cover-less large rectangle. Your fish will cook on this foil pan. Do not cover it unless you want natural juices. If you do enjoy natural juices, you can create a pouch.
Grill fish for 12-15 minutes uncovered. The salmon will start to flake and become pale pink when done.
If you are not eating this meal right away, allow salmon to cool before portioning it out into meal prep containers.