Pat salmon dry with paper towels. Place in a large resealable plastic bag. Pour kombucha over salmon; close bag and place in a rimmed baking pan. Marinate for 1 to 2 hours in refrigerator, turning occasionally.

Heat coconut oil in a medium saucepan over medium heat. Add quinoa; cook and stir for 4 minutes or until golden. Add coconut milk, water, and ½ teaspoon salt. Bring to a boil; reduce heat to low. Cover and gently simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; let stand for 5 to 10 minutes. Fluff with a fork. Stir in lime zest.

Combine kale, lime juice, 1 tablespoon olive oil, remaining ¼ teaspoon salt, and pepper in a medium bowl. Massage kale using fingers for 1 to 2 minutes or until softened; set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Remove salmon from marinade; discard marinade. Cook salmon for 4 to 6 minutes or until salmon flakes easily with a fork (145°).

To serve, divide quinoa mixture among 4 serving plates. Top with kale mixture, then salmon. Sprinkle with pistachios. Garnish with lime wedges, if desired.