Cook the grains. Rinse your rice or quinoa. Cook according to package directions. For extra flavor, use low-sodium broth instead of water. Fluff and let cool slightly.

Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Prep the salmon. Pat the fillets dry. In a small bowl, mix paprika, garlic powder, onion powder, oregano, cumin (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Brush salmon with olive oil, then rub on the spice mix. Place skin-side down on the sheet.

Roast the salmon. Bake for 9–12 minutes, depending on thickness, until the fish flakes easily and is just opaque in the center. Rest for 5 minutes. If you like crispy edges, broil for the last 1 minute.

Steam-roast the broccoli. Toss florets with a little olive oil, salt, and pepper. Spread on a second sheet and roast alongside the salmon for 10–12 minutes, until tender with a slight char.

Chop the veggies. Halve the cherry tomatoes, dice the cucumber and red pepper, thinly slice the red onion, and shred carrots if not pre-shredded. Roughly chop herbs.

Make the lemon-garlic yogurt sauce. In a bowl, combine Greek yogurt, zest and juice of 1/2–1 lemon (to taste), grated garlic, 1 tablespoon olive oil, a pinch of salt, and pepper. Stir in chopped dill or parsley.

Assemble the bowls. Divide grains among 4–5 containers. Top with roasted broccoli, fresh veggies, and a handful of greens. Flake salmon into large pieces and place on top. Add almonds or seeds. If using avocado, add just before eating or keep it separate.

Finish with sauce. Spoon some yogurt sauce into small condiment cups or keep it in a separate jar. Drizzle right before eating to keep textures crisp.

Cool, then refrigerate. Let bowls cool uncovered for 10–15 minutes. Seal tightly and store in the fridge.