Cook the quinoa: Rinse the quinoa in a fine-mesh sieve under cold running water until the water runs clear – you’ll see the cloudy starch wash away. Place it in a medium saucepan with the stock and bring to a rolling boil. You should hear a steady bubble and see steam rising. Reduce the heat to low, cover, and simmer for 15 minutes. When the liquid is fully absorbed, you’ll see tiny white rings appear around the grains. Remove from the heat, fluff with a fork, and let it sit covered for 5 minutes.

Season the salmon: While the quinoa cooks, pat the salmon dry with kitchen paper. The skin should feel dry to the touch. Rub the fillet with 1 tablespoon of olive oil, then season generously with salt, pepper, the smoked paprika, and cumin. The spices will create a fragrant, reddish crust when cooked.

Pan-fry the salmon: Heat the remaining 1 tablespoon of olive oil in a large, non-stick frying pan over a medium-high heat. Place the salmon skin-side down (if using skin-on) and listen for a satisfying sizzle. Cook for 4-5 minutes without moving it. You’ll see the flesh turn opaque from the bottom up, and the skin will become golden and crisp. Flip carefully and cook for another 3-4 minutes until the centre feels firm to the touch. The aroma will be nutty and smoky. Set it aside to rest on a plate.

Sauté the vegetables: In the same pan (don’t wipe it out – those browned bits are flavour!), add the courgette and red pepper. Sauté over a medium heat for 4-5 minutes. The courgette will soften and turn a vibrant green, and the pepper will release a sweet, roasted smell. Add the cherry tomatoes and minced garlic, cooking for another 2 minutes until the tomatoes start to blister and soften, releasing their juice. The pan should look glossy and smell aromatic.

Flake the salmon: Using two forks, gently break the rested salmon into large, chunky pieces. You should see the beautiful, flaky interior – moist and pale pink. Be careful not to break it into tiny shreds; large pieces are more satisfying and feel more substantial in the bowl.

Assemble the bowls: Divide the fluffy quinoa among four bowls. Top with a generous handful of rocket or spinach. Arrange the sautéed vegetables and flaked salmon on top. Squeeze a little fresh lemon juice over everything and sprinkle with the lemon zest for a bright, fresh hit.

Add finishing touches: If using, crumble over the feta cheese or add a dollop of Greek yoghurt. A final crack of black pepper and a drizzle of extra virgin olive oil makes it look, and taste, restaurant-worthy.