Hot Honey Salmon Bowl with Lemon & Fresh Herbs

For the Salmon

• 4 salmon fillets (5–6 oz each)
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt & freshly cracked black pepper
• Handful of chopped fresh herbs (dill, parsley, chives)
• Lemon slices, for garnish

For the Roasted Carrots or Parsnips

• 3 medium 3–4 carrots or parsnips, sliced into batons
• 1 tbsp olive oil
• Salt, pepper, and a pinch of ground cumin or coriander (optional)

For the Nordic-Style Cucumber Salad

• 1 cucumber, thinly sliced
• 1 tbsp white wine vinegar or apple cider vinegar
• 1 tsp honey or maple syrup
• Pinch of salt
• 1 tbsp fresh dill, chopped

For the Base

• 1 cup uncooked quinoa (or cooked rye berries)
• 2 cups water or broth
• Salt to taste