Preheat an oven to 375°F and line a sheet pan with parchment paper.

In a medium saucepan over medium heat add 1 tablespoon of olive oil. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes. Add the water and a pinch of salt, then bring to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes. Once cooked, remove from heat and let it sit, covered, for 10 minutes.

While the quinoa is cooking start the salmon. Pat the salmon fillets dry with a paper towel and place on the prepared pan. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the tops of the salmon fillets.

Bake for 12–15 minutes, or until the salmon flakes easily with a fork.

Spoon the cooked quinoa into a bowl. Season with additional salt and pepper if desired. Top with the baked salmon fillet and arrange sliced cucumbers on the side.

In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, 1/2 teaspoon of oregano and parsley.  Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!