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Cut zucchini into cubes and cook with crushed garlic cloves in olive oil over medium-low heat, covered, for 45 minutes, stirring occasionally and adding water as needed to help break down the zucchini.
Massage kale with olive oil and lemon juice to soften it.
Add chopped green lettuce, spring mix, red quinoa, thinly sliced fennel and apple, and chopped pecans and pumpkin seeds to the kale.
Make a dill yogurt sauce with yogurt, buttermilk, dill, garlic, salt and pepper.
Cook pasta al dente, reserving pasta water. Toss pasta with the zucchini sauce, adding pasta water to emulsify.
Top the pasta with the salad and flaked salmon. Garnish with zucchini flowers.