Lemony Salmon Rice Bowl with Feta Cucumber Tomato Salad

Ingredients

• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice , plus wedges for serving
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh oregano
• 1 teaspoon honey
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground pepper
• ½ teaspoon salt , divided
• 4 (5-ounce) skinless salmon fillets
• 4 medium Persian cucumbers , sliced ( 2 cups )
• 1 pint cherry tomatoes , halved (about 2 cups )
• 1 cup crumbled feta cheese
• 1 (8.8-ounce) package precooked brown rice, heated according to package instructions

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