2 salmon fillets

1 tsp lemon zest + 2 tbsp lemon juice

1 tbsp olive oil

1 tsp dried oregano or Italian herbs

Salt & pepper to taste

1 cup cooked farro or quinoa

1 avocado, sliced

1/2 cucumber, sliced

Fresh herbs (dill, parsley, or mint), for garnish

Quick Pickled Onion:

1/2 red onion, thinly sliced

1/4 cup vinegar (apple cider or rice vinegar)

1 tsp sugar

Pinch of salt

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Toss salmon with lemon zest, juice, olive oil, herbs, salt, and pepper. Roast 12–15 mins until flaky.

For pickled onions, combine vinegar, sugar, salt in a jar; add onions and let sit for 10–15 mins.

Assemble bowls: layer grains, avocado, cucumber, and flaked salmon.

Top with pickled onions and fresh herbs. Add an extra squeeze of lemon before serving.