Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together olive oil, lemon juice, oregano, dill, garlic, honey, salt, and pepper.

Marinate the salmon fillets in half of the marinade for at least 15 minutes.

Bake the salmon skin-side down for 9-12 minutes until flaky and light pink.

Chop cucumber, cherry tomatoes, red onion, and garbanzo beans; combine in a large bowl with the reserved marinade.

In another bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper for the Tzatziki sauce.

Assemble each bowl with a base of quinoa, topped with salad, baked salmon, and Tzatziki sauce, garnished with olives and avocado.