Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a small bowl, mix the olive oil, minced garlic, paprika, salt, and pepper. Place the salmon fillets on the prepared baking sheet and brush them with olive oil.
For 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, place it in an oven preheated to 300 degrees.
While the salmon is roasting, rinse the quinoa under cold water using a fine mesh strainer to remove any bitter coating. Combine the quinoa, water or vegetable broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Please remove it from the heat, cover it for 5 minutes, then fluff it with a fork.
In a small bowl, whisk together the ingredients for the dressing: olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper.
Assemble your quinoa bowls by dividing the cooked quinoa, mixed greens, sliced cucumber, avocado, cherry tomatoes, and red onion among serving bowls.
Top each bowl with a roasted salmon fillet.
Drizzle the dressing over the bowls or serve it on the side along with lemon wedges.
Optional: Garnish with sesame seeds, chopped cilantro, or sliced almonds for added flavor and texture.
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