For the Salmon:

• 2 salmon fillets (about 6 oz each)

• 1 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp garlic powder

• Salt & pepper, to taste

• Juice of ½ lemon

For the Bowl:

• 1 cup cooked quinoa or brown rice (or mixed greens)

• ½ cup cherry tomatoes, halved

• ½ cucumber, diced

• ¼ cup red onion, thinly sliced

• ¼ cup Kalamata olives, pitted

• ¼ cup crumbled feta cheese

• Fresh parsley, for garnish

Optional Lemon-Herb Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp dried oregano

• Salt & pepper to taste