Chop top off of garlic, place on a piece of tinfoil and drizzle with olive oil. Wrap tinfoil around garlic and roast for 15 - 20 minutes, until garlic is soft and fragrant. Remove from oven and turn off heat.
When garlic is cool enough to handle, squeeze flesh into a small ramekin. Add herbs and olive oil and mix to form a thick paste.
Place salmon on a large, greased baking sheet. Sprinkle with salt and pepper then top with herb mixture. Marinate salmon in the fridge for 2 - 3 hours (up to overnight if 100% fresh).
When ready to roast, preheat oven to 350 degrees F. Slow roast salmon for 45 - 60 minutes until flesh is cooked and flakes easily with a fork. Remove and let cool for 5 minutes before serving.
While salmon is roasting, prepare the salad by shredding the brussel sprouts (either with a box grater or a food processor grater). Gently steam them in a non-stick pan with a little water, then transfer to a mixing bowl.
Add quinoa and remaining ingredients and toss to combine.
Serve salmon over 1 - 2 cups of the quinoa salad.
The herbs called for in this recipe can be used more as a guideline. Feel free to swap out anything you would like using the same proportions as above.