Step 1
Cook quinoa according to package directions.

Step 2
Whisk 4 tablespoons oil, lemon juice, dill, parsley and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer 4 tablespoons of the dressing to a small bowl and set aside. Add cabbage and carrots to the remaining dressing in the medium bowl; toss to combine.

Step 3
Pat salmon dry and sprinkle both sides with cumin and coriander. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon, skin-side up; cook until well browned, 3 to 4 minutes. Flip and continue cooking until the fish flakes easily, 2 to 3 minutes. Transfer to a plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.

Step 4
Divide the quinoa among 4 bowls and top with the cabbage mixture, cucumber, feta and the salmon. Drizzle with the reserved dressing. Garnish with additional dill and/or parsley, if desired.