Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Rinse 1 cup of quinoa under cold water, then add it to a saucepan with 2 cups of vegetable broth. Bring to a boil, cover, and reduce heat to low for 15 minutes.

Place salmon fillets skin-side down on the baking sheet. Drizzle with olive oil, lemon juice, salt, pepper, and herbs.

Bake the salmon for 12-15 minutes until it flakes easily with a fork.

Fluff cooked quinoa with a fork, divide among bowls, top with flaked salmon, halved cherry tomatoes, and cucumber slices.

Drizzle more olive oil and serve with lemon wedges.