For the Salmon:

• 2 salmon fillets (about 6 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Bowl:

• 1 cup quinoa, cooked
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)

For the Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)
• 2 tablespoons water (to thin the dressing)
• Salt to taste