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Heat your oven to 190°C. Place a small baking tray in there to preheat.
Mix your poppy seeds, sesame seeds, garlic powder, onion powder and 1 tsp salt in a bowl. Give it all a mix.
Prep your salad. Smack your baby cucumbers with the side of a knife, then cut them into small chunks. Get them in a sieve set over a bowl, and sprinkle over a little salt. Leave them to sit whilst you prep the rest.
Finely slice your pickles and your spring onions. Finely chop your dill too. Get these in a bowl with your rice and quinoa pouch, and your salted cucumber. Crumble in your feta and give it a good mix. Season with the juice of a lemon and a little salt.
Pat your salmon fillets dry, and place them on a board skin side down. Press your everything seasoning mix all over the salmon flesh (avoiding the skin).
Remove your hot baking sheet from the oven, and place a piece of baking parchment on it. Pop your salmon fillets skin side down on top, then drizzle on a little olive oil, and bake them for 7 mins.
Turn your grill up to high. Blast your salmon under the grill for 2 mins until the top has turned a little golden.
Spoon your salad into bowls, then top with your salmon and a dollop of soured yoghurt. Serve with a little wedge of lemon.