Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes bitterness.

Cook the quinoa: In a medium pot, combine quinoa with broth or water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Make the quick marinade: In a small bowl, mix 2 tablespoons olive oil, lemon zest, half the lemon juice, garlic, oregano, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper.

Season the salmon: Pat fillets dry. Rub the marinade over the flesh side. Let sit at room temperature for 10 minutes while you prep the salad mix-ins.

Prep the Mediterranean mix: In a bowl, combine tomatoes, cucumber, olives, red onion, parsley/dill, remaining lemon juice, red wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Toss gently and set aside.

Cook the salmon: Heat a large skillet over medium-high. Add a thin film of olive oil if needed. Place salmon skin side down and press lightly for 10 seconds so the skin sets flat. Cook 4–6 minutes, depending on thickness, until the skin is crisp and the fish is mostly opaque.

Finish and rest: Flip and cook 1–2 minutes more, until just cooked through and flaky but still moist. Transfer to a plate and rest for 2 minutes.

Assemble: Spoon quinoa onto plates, top with the salmon, and add a generous scoop of the tomato-cucumber-olive mixture. Sprinkle with feta if using. Serve with lemon wedges.