For the marinade, peel garlic and ginger and chop both finely. Mix honey, sesame oil, lime zest, 2 tablespoons lime juice, garlic, ginger, a little salt and pepper. Rinse salmon, dab dry and place on a baking tray lined with baking paper. Brush with the marinade, up to approx. 2 tbsp. Leave to stand briefly.
For the vegetable pan, rinse the quinoa in a sieve, drain briefly and cook in boiling salted water for 15-20 minutes according to the instructions on the packet. In the meantime, preheat the oven (electric cooker: 250 °C/circulating air: 230 °C/gas: see manufacturer). Clean and wash the zucchini and spring onions and cut into cubes or rings. Rinse and drain the chickpeas.
Bake marinated salmon in a hot oven for about 15 minutes. Drain the quinoa. Heat the oil in a pan. Sauté the zucchini in it. Fry the chickpeas and spring onions for about 2 minutes. Stir in the quinoa. Season to taste with salt, pepper and lime juice.
Halve the avocado, remove the core, remove the flesh from the skin and cut into slices. Arrange salmon with vegetable pan and avocado. Sprinkle with the rest of the marinade. Sprinkle with cress as desired.