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Grilled Salmon with Orange Vinaigrette
and watermelon feta salad

Active: 35 minTotal: 35 min
20140707 grilled salmon watermelon salad nm 02.jpg?ixlib=rails 2.1

This salmon gets a citrus-y note from our orange vinaigrette and you'll have enough for tomorrow night's dinner too. Our veggie members will be enjoying homemade baba ghanoush with pita. Paired with a watermelon and feta salad, this is the kind of summer meal you'll want to make over and over again.
Smarts: Vinaigrettes are not just for salads. In this case, we use it for a dressing and a fish marinade.

Ingredients

Servings:
4
Metric
Grilled Salmon with Orange Vinaigrette:
  • Salmon - 1 1/2 lbs
  • Homemade orange vinaigrette - 1/4 cup + 3 Tbsp ((Ingredients listed separately))
Orange Vinaigrette:
  • Shallots - 1/2 bulb, diced
  • Orange juice - 1/4 cup
  • Red wine vinegar - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Dijon mustard - 2 tsp
  • Honey - 2 tsp
  • Olive oil - 1/4 cup
Asparagus:
  • Asparagus - 1 lb, ends trimmed
  • Olive oil - 1 Tbsp
Watermelon Feta Salad:
  • Watermelon, seedless - 1/4, cubed
  • English or Persian cucumbers - 1/3 lb, sliced
  • Mint - 2 sprigs, sliced in a chiffonade
  • Orange vinaigrette - ~1/4 cup ((Ingredients listed separately))
  • Mixed greens - 4 oz ((Try arugula for a nice contrast to watermelon))
  • Feta - 2 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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Prep

  1. Make orange vinaigrette - Dice shallots. Mix with orange juice, vinegar, soy sauce, Dijon, and honey. Whisk in olive oil. (Can be done 3 days ahead)
  2. Marinate salmon - This makes enough for tomorrow. Pour first part of vinaigrette into a baking dish that can fit the salmon. Rinse and pat dry salmon, coat in vinaigrette, and leave non-skin side down. Cover baking dish with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Watermelon / Cucumbers / Mint - Prep as directed. (Can be done up to 2 days ahead)
  4. Asparagus - Trim ends. Toss with cooking oil and some salt and pepper.

Make

  1. Cooking asparagus and salmon on outdoor grill: Preheat grill to 500F (260C) degrees. Once grill hits 500F (260C), dip a paper towel into oil, and using tongs, rub paper towel against your grill grates. Transfer asparagus and salmon - skinless side down - to hot oiled grill grates. Rotate asparagus every minute - they should take anywhere between 5 to 8 minutes, depending on thickness. Flip salmon after 4 to 5 minutes. If you oiled the grates and started them off hot, the salmon will release without sticking. Cook salmon for another 3 to 5 minutes with the lid closed and remove from grill.
  2. Cooking asparagus and salmon in oven: Preheat oven to 425F (218C) degrees. Transfer asparagus to sheet pan. Roast salmon directly in pan with marinade for 12 to 18 minutes, depending on thickness (1 inch (2.5 cm) should take about 14 minutes). Salmon is done when the inside is no longer translucent (or just a little bit translucent, if you like your fish on the rarer side like we do). Add asparagus to the same pan towards the last 6 to 10 minutes of cooking (depends on thickness of spears).
  3. Toss orange vinaigrette with greens, watermelon, cucumbers, and feta. Sprinkle mint on top. Use remainder of the vinaigrette to drizzle over salmon and asparagus, but remember to save 1/3 of salmon for tomorrow night’s dinner!
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Reviews

This meal has 27 reviews

The salad was delicious, my favorite part by far. I over cooked the salmon (dang it) but it was still good.

By: Danielle
Posted: Jun 15, 2015
Diet: Original

The four stars are for the watermelon salad (almost as good without dressing as with the dressing!). The feta I used was a bit pungent -- I'd try a milder brand next time. The salmon was good but not nearly as flavorful -- maybe I needed to marinade it longer. Personal grill tip for next time: cook 5-7 minutes with the top down if you have a thick salmon -- the middle was undercooked.

By: Sundi
Posted: May 22, 2015
Diet: Original

We were still a little hungry after this dish, but the flavors were great. Clarification in the directions as to when to first put the asparagus in the oven may help some cooks.

By: Hilary
Posted: Apr 10, 2015
Diet: Paleo

This was a tasty salmon recipe. Will probably make again.

By: Kim
Posted: Aug 26, 2014
Diet: Gluten-free

The salad accompaniment was delicious! We really liked this meal. Grilled some fresh garden zucchini instead of asparagus.

By: Katie
Posted: Aug 17, 2014
Diet: Original

The dressing used as a marinade and salad dressing was delicious and a great time saver!

By: Jennifer
Posted: Aug 11, 2014
Diet: Original