Roast the peeled salsify in a 425 degree oven with a bit of butter and 1 tablespoon of sugar until soft. Set aside.
In a saucepan set over medium low heat, bring 1 cup of quinoa and 2 cups of water to boil, then lower to simmer until water has evaporated. Once quinoa is cooked, add heavy cream and Parmesan cheese, stir at very low heat for 8 minutes until the quinoa has a risotto-like texture. Season with salt and set aside.
Season the fish and cook skin side down in a non stick pan at medium high heat (apply moderate pressure for 10 seconds on the fish as soon as it hits the pan, this will prevent the skin from curling). Then transfer to a 375 degree oven for 15 minutes. Add the mushrooms and salsifies to the fish pan and continue to cook for another 8 minutes.
Serve with market greens lightly dressed with olive oil, lemon juice, salt, and pepper.