Preheat oven to 400 degrees F.
Combine marinade for salmon including garlic, olive oil, lemon juice, and lemon zest. Season salt with salt and pepper. Pour marinade on salmon and let sit at room temperature for 20 minutes. Bake for 12-15 minutes or until the flesh flakes easily.
Meanwhile, make the vinaigrette. Whisk together garlic with Dijon mustard, Italian seasoning, white wine vinegar, balsamic vinegar, and a pinch of sugar. Slowly add the olive oil, whisking constantly to emulsify. Add the grated parmesan and season with salt and pepper. Set aside.
Assemble salads. Plate salad greens on plates and top with cooked quinoa, sliced pears, avocado, and red onion, pistachios, and salmon. Drizzle dressing on top and serve.