Cook the quinoa.

Rinse quinoa under cold water for about 30 seconds. Add it to a pot with water and salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.

Prepare the salmon.

Preheat oven to 400°F (200°C). Rub salmon with olive oil, salt, pepper, and garlic powder. Squeeze lemon juice over the top.

Bake the salmon.

Place salmon on a lined baking sheet. Bake for 12–15 minutes until flaky and cooked through. Don’t overcook it. Dry salmon is a tragedy.

Make the dressing.

Whisk olive oil, lemon juice, honey, Dijon, salt, and pepper in a small bowl. Taste it. Adjust if needed. You’re the boss.

Chop the veggies.

While the salmon cooks, dice cucumber, halve tomatoes, slice onion, and cube avocado. Keep pieces bite-sized.

Assemble the salad.

In a large bowl, combine quinoa and veggies. Pour dressing over and toss gently. Flake the salmon into large chunks and fold it in last.

Serve or chill.

Eat immediately while slightly warm, or refrigerate for later. Either way, it wins.