Make the quinoa according to the package's instructions.  Typically I combine 1 cup of white quinoa (rinsed) and 1 3/4 cup of water in a saucepan.  Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.  Remove from the heat, put a folded clean flour sack towel under the lid and let it sit, covered for 5 to 10 more minutes.  Fluff with a fork and then allow to cool slightly.

Add the lukewarm quinoa to a large bowl and add the arugula or kale, finely-diced onion, olive oil, and lemon juice.  Toss together and season with salt and pepper to taste.  You may need to add more lemon juice or olive oil to get it exactly how you want it as well.

Next we get the salmon cooking.  You can see how I easily air fry single-serving frozen salmon filets, as that's how I usually do this.  I prefer a center-cut filet to get nice big chunks.  You can pre-cut them with a giant knife from frozen, or just cook whole and break up later.  See the notes below for a one-person meal.

If your salmon pieces are thawed, preheat your air fryer to 350 F, toss the salmon pieces with a bit of dijon mustard and sprinkle with the seasoning and some salt, and cook for 5 to 8 minutes (depending on the size of your chunks).  Or cook stovetop with some olive oil, about 2 minutes per side.  I air fry mine from frozen and so you'll just sprinkle the seasoning on partway through cooking along with some salt and a thin layer of dijon mustard.

While the salmon is cooking, make the avocado salsa.  In a small bowl, toss together the avocado, parsley, capers, feta, lemon zest, lemon juice, and olive oil.  Toss to combine and taste first, then season with salt and pepper (feta and capers are salty, so don't over-salt).  

Assemble your bowl.  Put a large amount of quinoa in a bowl, then top with salmon and the avocado salsa.  Enjoy!