Place the salmon fillet on a sheet of aluminum foil. Drizzle olive oil over the top and sprinkle garlic powder, smoked paprika, oregano, salt, and black pepper.
Fold the foil to create a sealed packet around the salmon and place it on a baking sheet. Bake for 15–20 minutes.
While the salmon bakes, rinse and cook the quinoa in vegetable broth according to package instructions.
Chop the cherry tomatoes, cucumber, red onion, and Kalamata olives.
Once quinoa is cooked, transfer it to a serving plate. Place the baked salmon on top.
Sprinkle the toppings over the salmon and quinoa, adding crumbled feta cheese.
Drizzle hummus and tahini over the bowl, add lemon juice, and garnish with parsley and ground cumin.
Notes
Choose fresh, sustainably sourced salmon for best flavor. Feel free to customize the bowl with your favorite toppings.