Rinse the quinoa under cold water using a fine mesh strainer.
In a small saucepan, combine the rinsed quinoa, water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
While the quinoa cooks, preheat the air fryer to 400°F (200°C) for 5 minutes.
Pat the salmon fillets dry with paper towels.
Brush both sides of the salmon with olive oil.
In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper. Sprinkle this seasoning evenly over both sides of the salmon fillets.
Place the salmon fillets in the air fryer basket skin side down, making sure they do not overlap.
Cook the salmon in the air fryer at 400°F (200°C) for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
When the quinoa is done, fluff it with a fork and stir in the lemon juice and chopped fresh parsley.
Serve the air fryer salmon fillets on a plate alongside the lemon parsley quinoa.