Rinse and cook the quinoa according to the instructions on the packet, then drain and set aside.
In a large bowl, toss the quinoa with the lime zest and juice, 1 tbsp olive oil and seasoning. Add the mango to the quinoa and season.
Tip the sweetcorn and spring onions into the bowl with the quinoa. Add the chilli and toss it all together with seasoning and the coriander, reserving some to garnish.
Heat the remaining olive oil in a pan and add the salmon, skin-side down. Season and cook for 8-10 minutes or until cooked through, flipping halfway. Cut the avocado into pieces and stir through the quinoa.
Flake the salmon through the salad with the avocado and garnish with the remaining coriander and crumbled feta.