Heat oven to 400°F and line a baking sheet with parchment paper.
Season salmon lightly with salt and bake with the red bell pepper (whole) for about 15-20 minutes until salmon is light pink in color and flakes easily with a fork.
Meanwhile, bring quinoa to a boil in plenty of salt water (3 cups) and simmer for 10-12 minutes until tender (the quinoa seeds will uncurl and be soft to taste). Drain and return to the pan, covered. Let sit for 5-10 minutes.
In a separate saucepan, cover and cook the asparagus in an inch of water until al dente (about 5 minutes). Add the kale and cook for another 1-2 minutes until kale is wilted. Drain and set aside.
In a small bowl, make dressing by whisking chives, lemon juice, tahini, and water together until smooth. Add salt and pepper to taste.
To assemble the warm salad, flake salmon into a bowl, chop and add the red pepper (removing the stalks and seeds), quinoa, asparagus and kale and dressing.
Toss to combine and enjoy!
Recipe Notes
You can swap the quinoa with another gluten-free grain, a legume of choice or cauliflower rice