Alton's Kale & Quinoa Bowl with Salmon - Alton Brown

Ingredients

• 1 bunch lacinato or "dinosaur" kale, (stems removed and cut into ribbons (about 4 ounces, stemmed))
• 1 bunch flat leaf parsley, (stems removed and roughly chopped)
• 2 shallots, (peeled and thinly sliced)
• 5 tablespoons extra-virgin olive oil, (divided)
• 1 lemon, (zested and juiced (If you don't get 2 tablespoons of juice, add enough water to get to that amount))
• 2 large cloves garlic, (minced)
• 1/2 cup plain, low-fat yogurt
• 4 ounces firm feta cheese, (divided)
• 1 cup walnuts, (toasted and lightly crushed, divided)
• 1 teaspoon kosher salt
• 2 cups cooked white quinoa
• 1/2 cup dried cherries
• freshly ground black pepper
• 2 1-inch thick skin-on salmon filets (around 5 ounces each)
• 1/2 teaspoon kosher salt
• 2 tablespoons light olive oil