Mix the marinade ingredients together and pour over the salmon. Cover the salmon and allow to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralize the zucchini.
Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 400°F (200°C) and place the salmon on a baking tray or casserole dish. Bake for about 10 minutes.
Remove the salmon from the oven and set aside to rest. In the meantime, pour the salmon juices into the quinoa, and mix well.
Divide the quinoa and zoodles between two plates, then place the salmon on top. Sprinkle with chili flakes to serve.