Preheat the oven to 400°F.
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.
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.
In a small bowl, combine the rosemary, olive oil and salt for the salmon.
Place the salmon fillets on a baking sheet and coat with the rosemary oil. Roast until cooked through, 12-15 minutes.
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.
To serve, divide the quinoa and kale between plates. Top with salmon and drizzle with sauce. Serve with lemon wedges on the side.