Cook your grains: If you haven’t already, cook quinoa, rice, or your grain of choice according to package directions. Fluff and set aside. Warm grains taste great here, but cooled works too.

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

Season the salmon: Pat the fillets dry. Rub with 1 tablespoon olive oil, then season with 1/2 teaspoon salt, black pepper, and a little lemon zest. If you like, add a pinch of paprika or garlic powder.

Roast the salmon: Place salmon on the tray, skin-side down if the skin is on. Roast 10–12 minutes, or until it flakes easily with a fork and the center is just opaque. Thicker fillets may need a minute or two more.

Prep the veggies: While the salmon roasts, slice the avocado, halve the tomatoes, dice the cucumber, and shred the cabbage. Rinse and pat dry the greens. Chop your herbs.

Make the dressing: Whisk together 3 tablespoons olive oil, the juice of half a lemon (about 1–2 tablespoons), 1 teaspoon Dijon, 1/2–1 teaspoon honey, the grated garlic, a pinch of salt, and pepper. Taste and adjust with more lemon or honey as needed.

Flake the salmon: Let it rest for 2 minutes, then gently break it into large flakes. Remove skin if desired.

Assemble the bowls: Divide grains and greens between two bowls. Arrange avocado, tomatoes, cucumber, cabbage, and red onion on top. Add the salmon.

Dress and finish: Spoon the dressing over everything. Sprinkle with herbs and any optional toppings like sesame seeds or red pepper flakes. Add extra lemon wedges on the side if you like.

Serve: Enjoy right away while the salmon is warm and the vegetables are crisp.