Cook your grain base. Make rice, quinoa, or farro according to package directions. Fluff and let it steam off so it’s not too wet. You can cook this a day ahead and chill.

Quick-pickle the onion. Toss thinly sliced red onion with a pinch of salt, a squeeze of lemon, and a splash of vinegar. Let it sit while you prep everything else. This softens the bite and adds brightness.

Make the dill yogurt sauce. In a bowl, combine Greek yogurt, 2 to 3 tablespoons finely chopped fresh dill, zest of one lemon, 1 to 2 tablespoons lemon juice, 1 small grated garlic clove, a drizzle of olive oil, salt, and pepper. Stir and taste. It should be tangy and herby; adjust lemon and salt as needed.

Prep the cucumbers. Slice them into thin half-moons or small chunks. Sprinkle with a pinch of salt. If you like extra crunch, keep them thick; for more juiciness, slice thinner.

Season the salmon. Pat the fillets dry. Rub with olive oil, salt, pepper, and a light dusting of smoked paprika if you like a hint of warmth. Keep it simple—dill and lemon will do the heavy lifting.

Cook the salmon. Heat a nonstick or well-seasoned skillet over medium-high. Place salmon skin-side down and cook 4 to 5 minutes, then reduce heat to medium and cook 2 to 4 more minutes, until the flesh flakes and is just opaque. Alternatively, roast at 400°F (205°C) for 10 to 12 minutes. Rest for 3 minutes, then flake into large pieces.

Toss a quick cucumber salad. Mix cucumbers with a spoonful of the dill sauce, a splash of lemon juice, and a bit more chopped dill. Add a few pickled onions for lift.

Assemble the bowls. Add a scoop of grains to each bowl. Top with flaked salmon, cucumber salad, extra pickled onions, and a generous dollop of dill yogurt sauce. Finish with a drizzle of olive oil, lemon zest, and a sprinkle of nuts or seeds if using.

Taste and adjust. Add a pinch of salt, more lemon, or an extra spoon of sauce to balance flavors. You want creamy, tangy, salty, and herby in harmony.