Baked quinoa adds texture and crunch to the dish.
Line 2 large rimmed baking sheets with parchment paper.
Place quinoa on 1 prepared baking sheet; drizzle with 2 tablespoons oil and toss to coat.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Spread the quinoa into an even layer, covering the entire baking sheet.
Place salmon fillets, evenly spaced, in the center of the pan.
Drizzle the salmon with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Place the quinoa mixture on the top rack and the salmon mixture on the lower rack.
Bake until the tomatoes begin to burst and the salmon is cooked through, about 15 minutes.
Stir the quinoa with a fork; let stand for 5 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Stir the remaining 1/2 teaspoon salt into the quinoa.
Divide the quinoa and salmon among 4 plates.
Stir basil, garlic paste and red-wine vinegar into the tomato mixture.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Spoon the tomato mixture over the salmon.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
