1
Preheat the oven to 400°F.
2
In a bowl, combine the shallot, garlic, anchovies, lemon zest and rice vinegar. Rest for 30 minutes. Stir in the olive oil, capers, tomatoes and season with salt.
3
In a small saucepan, bring the quinoa, olive oil, salt and 2 cups of water to a simmer. Reduce heat to low, cover and simmer for about 12 minutes, until the grains are tender and the water is absorbed.
4
In a small bowl, combine the rosemary, olive oil and salt for the salmon.
5
Place the salmon fillets on a baking sheet and coat with the rosemary oil. Roast until cooked through, 12-15 minutes.
6
In a large skillet, heat the olive oil for the kale. Add the kale and sauté until wilted. Season with salt. Fold the kale into the quinoa.
7
To serve, divide the quinoa and kale between plates. Top with salmon and drizzle with sauce. Serve with lemon wedges on the side.