Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.

Place the salmon fillet skin-side down on the lined baking sheet and drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper.

Bake the salmon for 15-20 minutes until opaque and flakes easily with a fork.

In a medium pot, combine quinoa and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Let sit covered for 5 minutes.

Chop the cherry tomatoes and cucumber into bite-sized pieces.

Fluff the cooked quinoa with a fork and transfer it to a serving bowl.

Layer the baked salmon on top of the quinoa, followed by cucumber, cherry tomatoes, red onion, and Kalamata olives.

Add a dollop of hummus and drizzle tahini over the salad.

Sprinkle fresh parsley and cumin on top before serving.

Serve warm or store for later.