Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil mixture.
Place the salmon fillets in the air fryer basket skin-side down, ensuring they do not overlap.
Cook the salmon in the air fryer for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
While the salmon cooks, combine the rinsed quinoa and water in a medium saucepan.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed.
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a medium bowl, combine the cooked quinoa, cherry tomatoes, cucumber, parsley, lemon juice, salt, and black pepper. Mix well.
Divide the quinoa salad between two plates and top each with a cooked salmon fillet.
Serve immediately.