What you’ll need

Marinade:

• ½ cup extra virgin olive oil
• Juice of 1 lemon (about 3–4 tablespoons)
• 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
• 1 tablespoon fresh dill, chopped (or 2 teaspoons dried)
• 2 cloves garlic, minced
• 1 teaspoon honey or maple syrup (optional for balance)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Bowl:

• 4 salmon fillets (1 to 1¼ lbs total)
• 1½ cups cooked quinoa (about ½ cup dry per yield)
• 4 cups romaine or mixed greens
• 1 cup sliced English cucumber
• 1 cup halved cherry tomatoes
• ½ cup sliced red onion
• 1 (15 oz) can garbanzo beans, drained and rinsed
• ⅓ cup pitted kalamata olives, halved
• ½ cup feta cheese, crumbled
• 1 avocado, sliced or diced

Tzatziki Sauce:

• ½ cup grated English cucumber (squeeze out excess water)
• ½ cup plain Greek yogurt
• 1½ tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh dill (or 1 teaspoon dried)
• 2 cloves garlic, minced
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

For garnish:

• 2 tablespoons fresh parsley, finely chopped

Ingredient notes and substitutions:

• Oregano/dill can be dried; reduce fresh measure by ~1/3.
• Swap quinoa for couscous, farro, or brown rice.
• Use maple syrup instead of honey to keep it vegan (also swap yogurt for a dairy-free alternative in tzatziki).
• If you prefer charred flavor, grill the salmon instead of baking.