Preheat the oven to 400 degrees F.

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.