Preheat oven to 375 degrees F. Sprinkle meat side of salmon filets with lemon pepper seasoning, and bake for 20 minutes. (Alternatively, you can cook them on the stovetop if you prefer).
Meanwhile, add quinoa, 1/4 c. orange juice, 1 1/4 c. water, and 1/4 tsp. salt to a small pot and bring to a boil. Reduce heat to low, cover, and simmer 15-20 minutes or until all liquid is absorbed.
Allow salmon and quinoa to cool a bit before assembling your salad (around 10 minutes). Meanwhile, add all dressing ingredients to a container with a tight-fitting lid, cover, and shake well to combine. Taste and add additional honey if desired.
Flake salmon, leaving the skin behind, and press meat slightly with paper towels to absorb some of the oil.
Now, in a large salad bowl, combine greens, cranberries, salmon, quinoa, and salad dressing. Toss well, and serve!