Combine rinsed quinoa with 1 cup water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Fluff and set aside with a drizzle of olive oil and a squeeze of lemon.

Mix Greek yogurt, grated cucumber (squeezed dry), minced garlic, dill, lemon juice and a pinch of salt. Chill until ready to serve.

Toss diced cucumber, halved cherry tomatoes, red onion, olives, lemon zest, a splash of olive oil, salt and pepper in a bowl. Adjust seasoning to taste.

Pat salmon dry and season with salt, pepper and lemon zest. Heat a skillet over medium-high heat with 1 tablespoon oil. Place salmon skin-side down and press gently for good contact. Cook 4–5 minutes until skin is crisp; flip and cook 2–3 minutes for medium doneness. Rest briefly.

Divide quinoa between bowls, add greens if using, top with cucumber-tomato salad, place salmon on top, sprinkle with feta and finish with a dollop of tzatziki and a squeeze of lemon.