Preheat your oven to 400°F (200°C) and line a baking sheet or baking dish with parchment paper for easier cleanup. Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.

Season the salmon lightly with salt and black pepper if desired. Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

While the salmon is baking, prepare the quinoa if it has not already been cooked. Rinse the quinoa thoroughly under cool running water before cooking according to package instructions. Once cooked, fluff it gently with a fork and allow it to cool slightly.

Wash the cucumber and cherry tomatoes thoroughly. Dice the cucumber into bite-sized pieces and cut the cherry tomatoes in half. Slice the avocado immediately before assembling the bowls to maintain freshness.

Divide the cooked quinoa evenly between two serving bowls, creating a hearty and nutritious base for each portion.

Carefully place one cooked salmon fillet on top of the quinoa in each bowl. If preferred, gently flake the salmon into large pieces for easier eating.

Arrange the diced cucumber, halved cherry tomatoes, and sliced avocado around the salmon. Keep the ingredients separate for an attractive presentation or gently combine them if preferred.

Serve each bowl with fresh lemon wedges. Squeeze lemon juice generously over the salmon and vegetables immediately before eating to brighten the flavors and enhance the overall freshness of the dish.

Enjoy immediately while the salmon is warm, or refrigerate the components separately for meal prep and assemble when ready to serve.