Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. In a medium pot, combine the rinsed quinoa with 2 cups of broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 4 salmon fillets on the sheet. Whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 2 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon dill, along with salt and pepper. Brush the mixture over each salmon fillet.

Bake salmon for 12–15 minutes until it flakes easily with a fork and has a golden color.

Scoop the quinoa into four bowls as the base. Place one salmon fillet atop each bowl next to slices of avocado, halved cherry tomatoes, and diced cucumber.

Sprinkle fresh parsley over the bowls and add an extra squeeze of lemon juice before serving.