Rinse and cook the quinoa. Rinse 1 cup quinoa under cold water for 30 seconds. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Preheat the oven for the salmon. Set your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.

Season the salmon. Pat the fillets dry. Rub with 1–2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and a pinch of red pepper flakes if you like heat. Zest half a lemon over the fillets for brightness.

Roast the salmon. Place salmon on the sheet pan and roast 8–12 minutes, depending on thickness. It’s ready when it flakes easily and the center is just opaque. Rest 2 minutes. If using skin-on fillets, the skin will release easily from the pan.

Make the dressing. In a small bowl, whisk 3 tbsp olive oil, juice of 1 lemon, 1 grated garlic clove, 1/2 tsp salt, and a few grinds of pepper. For a softer edge, add 1 tsp honey or maple syrup. Taste and adjust with more lemon or a splash of vinegar if needed.

Prep the vegetables and herbs. Halve the cherry tomatoes. Slice the cucumber and red onion thinly. Chop your herbs. Slice or cube the avocado just before serving so it stays vibrant.

Toss the quinoa. While still warm, toss the quinoa with half the dressing and half the herbs. Warm grains absorb flavor best.

Assemble the bowls. Add a handful of greens to each bowl. Spoon in a generous scoop of dressed quinoa. Top with salmon (whole fillet or flaked), tomatoes, cucumber, onion, and avocado.

Finish with toppings. Drizzle remaining dressing over the bowls. Add remaining herbs, a sprinkle of feta or seeds if using, and a final pinch of salt and pepper. Serve with extra lemon wedges.