Rinse and cook the quinoa. Rinse 1 cup quinoa under cold water in a fine-mesh strainer. Add to a pot with 2 cups broth or water and a pinch of salt. Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Heat the oven. Preheat to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.

Season the salmon. Pat fillets dry. Rub with 1–2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add lemon zest from 1 lemon over the top for extra brightness.

Roast the salmon. Place salmon on the sheet pan, skin-side down if using skin-on. Bake 10–12 minutes, depending on thickness, until the salmon flakes easily and is just opaque in the center. Rest for 3 minutes and flake into large pieces.

Make the lemon-garlic yogurt sauce. In a bowl, mix 3/4 cup Greek yogurt, 1 tablespoon olive oil, 1 clove minced garlic, zest of 1/2 lemon, and 1–2 tablespoons lemon juice. Season with 1/4 teaspoon salt and black pepper. Thin with a splash of water if needed until it’s drizzle-able.

Prep the veggies and herbs. Dice the cucumber, halve the tomatoes, and thinly slice red onion. Chop parsley and dill. Slice the avocado just before serving.

Assemble the bowls. Divide quinoa among 4 bowls. Add a handful of greens to each. Top with flaked salmon, cucumbers, tomatoes, red onion, avocado, and herbs. Drizzle with the yogurt sauce.

Finish with extras. Sprinkle with feta, capers, red pepper flakes, or toasted seeds if you like. Squeeze a little fresh lemon over the top and add a final pinch of salt and pepper.