Preheat the oven to 450ºF / 230ºC and line a baking sheet with foil. Lay the salmon fillets onto the foil. Drizzle with a little olive oil and season with salt and pepper. Zest one lemon over the fillets, then halve the lemon and squeeze the juice over the fillets. Bake in the oven for 15 minutes until cooked through and the salmon flakes easily.

In the meantime, place the quinoa in a saucepan and add the vegetable stock. Bring to a boil and cook until all the stock has been absorbed, then turn off the heat and place the lid on the pan.

In a skillet, heat a little oil and sauté the squash on high heat until charred and softened. Season with salt and pepper.

In a second skillet, heat a little oil and cook the mushrooms over medium heat until they have reduced in size, released all their water and are golden brown. Season with salt and pepper.

To make the dressing, in a small bowl mix together the shallot, parsley, capers, mustard, the zest and juice of the remaining lemon, and season with salt and pepper.

To serve, fill the bottom of each bowl with the cooked quinoa. Lay the salmon fillet on one side of the bowl and flake slightly. Lay portions of the mushrooms, squash and zucchini on top of the quinoa, and place a small pot with the dressing in the center. Sprinkle over some extra parsley if desired.