Rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds. This removes saponins that cause bitterness.

In a small saucepan, combine rinsed quinoa, water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. Spread on a plate to cool slightly.

While quinoa cooks, preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Brush all sides with olive oil and sprinkle with remaining 1/4 teaspoon salt and pepper.

Place salmon on a rimmed baking sheet. Roast for 8-10 minutes, depending on thickness. The internal temperature should reach 125°F (52°C) for medium (still slightly translucent in the center) or 130°F (54°C) for medium-well. Do not overcook — salmon dries out fast past 135°F. Let rest for 3 minutes.

While salmon rests, make the dressing: In a small bowl, whisk together extra-virgin olive oil, lemon juice, white wine vinegar, minced shallot, honey, and Dijon mustard. Season with a pinch of salt and pepper.

In a large bowl, combine cherry tomatoes, cucumber, corn, basil, and mint. Add about 2 tablespoons of dressing and toss gently.

To assemble bowls: Divide quinoa between two shallow bowls. Top with vegetable mixture. Flake the salmon into large chunks and place on top. Drizzle with remaining dressing. Serve immediately.