Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 25 min Total: 55 min
A tart, slightly sweet marinade infuses salmon with big bold flavor that members loved when it was first featured in July 2014. Watermelon, feta, arugula and mint might seem like an unusual combination, but the flavors really come together to make a refreshing summer salad.


Orange Vinaigrette:
  • Shallots - 1 clove , diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Tamari - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Grilled Salmon with Quinoa and Orange Vinaigrette:
  • Salmon - 1 lb
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Quinoa, uncooked - 3/4 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 - 3 oz , crumbled


  1. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, Tamari, mustard and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
  2. Marinate salmon - 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 with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Cook quinoa - (Double if making Thursday’s meal.) Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in 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)
  4. Watermelon / Mint - Prep as directed. Store separately. (Can be done up to 2 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Place salmon, skinless-side down, on hot oiled grill grates (discard marinade). Flip salmon after 4 to 5 minutes (if you oiled the grates and started them off hot, the salmon will release without sticking). Season salmon with some salt and pepper. Continue cooking for another 3 to 5 minutes with the lid closed until salmon easily flakes with a fork.
  2. If cooking in the oven: Preheat oven to 425F / 218C degrees. Roast salmon directly in pan with marinade until it flakes easily with a fork, 12 to 18 minutes depending on thickness (1” / 2 ½ cm) should take about 14 minutes).
  3. Toss remaining orange vinaigrette (the portion for the salad) with arugula, watermelon and crumbled feta. Sprinkle mint on top.
  4. Serve salmon over quinoa with salad on the side. Enjoy!



0 reviews