Make the dressing. Combing extra virgin olive oil, lemon juice, apple cider vinegar, thyme, rosemary, salt, and pepper in a jar or bowl. Shake or whisk until combined and set aside.

Pat salmon filets dry. Combine salt, black pepper, garlic powder, onion powder and olive oil in a small bowl. Rub mixture over salmon.

Heat a skillet over medium heat. Add salmon, skin side down, and cook for 4 minutes per side, until salmon is cooked through.

Combine cooked quinoa, arugula, kale, cherry tomatoes, red onion, and mini cucumbers in a bowl. Toss well.

Top quinoa salad with salmon and drizzle with dressing. Top with fresh herbs and serve.