If using dry quinoa, cook it according to package directions (typically 15 minutes). You can also use pre-cooked quinoa from the refrigerated section. Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, whisk together olive oil, 3 tablespoons lemon juice, oregano, 1 tablespoon dill, 2 cloves minced garlic, honey, ½ teaspoon salt, and ¼ teaspoon pepper until well combined.

Place salmon fillets in a shallow dish and pour half of the marinade (reserve about ¼ cup for vegetables) over them, coating each piece well. Let sit for 15 minutes at room temperature. Don't marinate longer than 30 minutes at room temperature.

Transfer marinated salmon skin-side down onto prepared baking sheet. Bake for 9 to 12 minutes until salmon reaches 145°F internal temperature and flakes easily with a fork. The flesh should look opaque with slightly pink center. Let rest for 5 minutes after removing from oven.

While salmon bakes, combine 1 cup sliced cucumber, cherry tomatoes, red onion, and garbanzo beans in a medium bowl. Toss with reserved marinade and set aside to let flavors meld.

Make tzatziki by grating ½ cup cucumber and squeezing out all excess water using a clean kitchen towel. Mix squeezed cucumber with Greek yogurt, 1½ tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon dill, 2 cloves minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth and creamy.

Build bowls by starting with greens, then adding quinoa and marinated vegetable mixture. Top each with salmon fillet (remove skin if desired), tzatziki dollop, crumbled feta, olives, and fresh avocado. Garnish with parsley.