Preheat the oven to 400°F (200°C).

In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper.

Rub the mixture over the salmon fillets.

Place the salmon on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until the salmon is cooked through and crispy on the edges.

In a large mixing bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber, red onion, and avocado.

In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.

Drizzle the dressing over the quinoa and vegetable mixture and toss to combine.

Divide the quinoa mixture among four bowls and top each with a salmon fillet and crumbled feta cheese.