Step 1

Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with aluminum foil.

Step 2

Grease the foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with ½ teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle with another tablespoon of the oil. Roast for about 10 minutes, or until the salmon is just cooked through.

Step 3

Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil.

Step 4

Assemble the bowls: Spoon about 1 cup of quinoa into each bowl. Top each bowl with a piece of roasted salmon, sliced cucumbers, and diced avocado. Sprinkle the avocado and cucumbers with a little salt. Sprinkle with the fresh herbs, if using. Serve with the bowls with the green goddess dressing and lemon wedges.

Step 5

Note: Different brands of quinoa require different preparations and cooking times. I like Ancient Harvest quinoa, mostly for ease because it comes pre-washed and does not need to be rinsed prior to cooking (quinoa is coated with a bitter substance called saponin that needs to be rinsed off before cooking). For 1 cup of quinoa, add ½ teaspoon of salt to the cooking water.