Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Whisk together the extra virgin olive oil, lemon juice, oregano, dill, minced garlic, honey or maple syrup, salt, and pepper.

Marinate the salmon fillets in half of the marinade for 15 minutes.

Bake the salmon fillets in the preheated oven for 9-12 minutes, until they flake easily.

Mix diced cucumber, halved cherry tomatoes, sliced red onion, and drained garbanzo beans in a bowl. Drizzle with the reserved marinade.

To prepare the Tzatziki, combine grated cucumber, Greek yogurt, lemon juice, dill, minced garlic, salt, and pepper.

Assemble the bowl starting with quinoa, followed by the salad mix, baked salmon, and finally Tzatziki sauce and optional toppings.