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Grilled Salmon with Orange Vinaigrette
and quinoa / watermelon and feta arugula salad

Active: 30 minTotal: 1 hr

This fresh, citrusy meal was first featured in 2017. In the former version we served the salmon and salad with bulgur, but this time we're using quinoa.



Orange Vinaigrette:
  • Shallots - 1 clove, diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Grilled Salmon with Quinoa and Orange Vinaigrette:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Salmon - 1 lb
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
Watermelon and Feta Arugula Salad:
  • Watermelon, seedless - 10 oz, cubed
  • Mint, fresh - 1 Tbsp, finely chopped
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Arugula - 5 oz
  • Cheese, feta (opt) - 3 oz, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Quinoa - (Double if making Thursday night’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, soy sauce, mustard, and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
  3. Marinate salmon - (If prepping right before cooking get grill / oven heating when salmon is nearly finished marinating.) Rinse salmon and pat dry. Place in a baking dish and pour vinaigrette (just the portion for the salmon) over top, turning salmon to coat. Cover baking dish and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Watermelon / Mint - Prep as directed. Store separately. (Can be done 1 day ahead)


  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Discard marinade and season salmon with some salt and pepper. Place salmon, skinless-side down, on hot grates. Flip salmon after 4 to 5 minutes (if you oiled the grates and they were very hot, the salmon should release without sticking). Continue cooking for another 3 to 5 minutes with the lid closed until salmon flakes easily with a fork.
  2. If cooking in the oven: Heat oven to 425F / 218C degrees. Season the top of the salmon with some salt and pepper. Roast salmon directly in the pan with marinade until it flakes easily with a fork, 12 to 18 minutes depending on thickness (1” / 2 1/2 cm should take about 14 minutes).
  3. Toss remaining orange vinaigrette (portion for the salad) with arugula, watermelon, mint, and crumbled feta.
  4. If you made the quinoa ahead and would like it warm, reheat in the microwave (reserve half if doubled).
  5. Serve salmon over quinoa with salad on the side. Enjoy!

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This meal has 31 reviews

Liked the salad a lot! Salmon was a bit bland

By: Rachel
Posted: Jul 14, 2019
Diet: Original


By: Grace
Posted: Jul 13, 2019
Diet: Vegetarian

Very tasty meal! I didn’t want to buy a whole watermelon so I added some strawberries and blueberries to the salad instead. I forgot to grease the baking pan before putting the vinaigrette in so the sugar in the orange juice baked onto the pan, but it was very good and I’d be happy to make this again.

By: Jessica
Posted: Jul 13, 2019
Diet: Original

My fourth meal with cooksmarts. Cooked salmon on stove top with cast iron grill skillet. Turned out perfect. First time ever eating Quinoa. Cooking just right. Tasted great. Learning to cook at home has restored my appetite.

By: william
Posted: Jul 12, 2019
Diet: Original

Delicious as always.

By: Amanda
Posted: Jul 12, 2019
Diet: Original

The dressing is SO good. I love how easy it is to customize the recipes. I could not get watermelon in my imperfect produce delivery, so I replaced with cantaloupe and the salad was still awesome. I also did potatoes instead of quinoa.

By: Rachel
Posted: Jul 11, 2019
Diet: Original