SALMON & QUINOA POWER SALAD WITH LEMON-FETA-AVOCADO SALSA

1. Make the salsa: Add the chopped avocado, chopped fresh parsley, chopped capers, crumbled feta cheese, 1/2 tsp salt, 1/4 tsp pepper, lemon zest, juice of 1/2 lemon, and 1 tbsp olive oil to a small bowl. Mix to combine.
2. Season the salmon: Cut the skin-removed salmon into cubes. Add the salmon to a medium bowl with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp dried oregano, and 1 tsp dried dill. Toss to combine.
3. Cook the salmon: Heat a large skillet over medium-high heat. Add the olive oil (from the salmon seasoning allocation). Add the seasoned salmon and cook for about 2 minutes per side. Remove from the pan and set aside.
4. Make the quinoa: Add the cooked quinoa, finely chopped kale, finely chopped red onion, 1 tbsp olive oil, juice of 1/2 lemon, 1/2 tsp salt, and 1/4 tsp pepper to a large bowl. Toss to combine.
5. Assemble the plate: Spread a smear of Greek yogurt onto a plate. Top with a couple large spoonfuls of the quinoa mixture, then some cooked salmon, and a scoop of the lemon-feta-avocado salsa. Drizzle with tahini and add pistachios, if desired. Garnish with fresh dill.