Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, mix together olive oil, oregano, garlic powder, salt, and pepper. Place the salmon fillet on the prepared baking sheet and brush with the olive oil mixture.
• Bake the salmon for 15-20 minutes, or until cooked through and flakes easily with a fork.
• While the salmon is baking, cook the quinoa. Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.
• Prepare the vegetables and toppings: dice the cucumber, halve the cherry tomatoes, slice the red onion, halve the olives, and chop the parsley and mint.
• Once the salmon is cooked, flake it into large pieces.
• Assemble the bowls: Divide the cooked quinoa among four bowls. Top with flaked salmon, cherry tomatoes, cucumber, red onion, Kalamata olives, fresh parsley, and mint.
• Dollop with hummus and drizzle with fresh lemon juice.