Preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray.
Pat your salmon fillets dry with a paper towel and place them in your prepared baking dish.
Next mix your sweet chili sauce, lime juice and lime zest together and brush the sauce over your fillets. Bake the salmon for 10 minutes. Once done, let your fillets cool while you prepare the rest of your salad.
Next pour the contents of your chopped kit into a large bowl. Then add your chopped red peppers, fresh mangos and dried mangos (from the kit) and pour your desired amount of Thai sweet chili vinaigrette over the top. Toss the salad until everything is completely coated. Top with your salmon fillets with toasted quinoa and sunflower seeds (from the kit) and serve immediately.