Grilled Herb-Marinated Salmon with Quinoa and Citrus Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled salmon infused with fresh herbs, served atop a vibrant quinoa salad tossed with citrus segments and a light vinaigrette. This Mediterranean-inspired seafood recipe (gluten free), ready in about 40 minutes, pairs salmon fillets, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry quinoa under cold water until water runs clear. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  2. Step 2: In a small bowl, whisk 2 tbsp olive oil, 1 minced garlic clove, 1 tsp honey, 1 tbsp white wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
  3. Step 3: In a large bowl, combine cooked quinoa, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1 medium orange segments, and 1 medium lemon segments. Toss with vinaigrette until evenly coated.
  4. Step 4: Preheat grill or grill pan over medium-high heat. Brush 2 salmon fillets with remaining 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill salmon for 4-5 minutes per side until opaque and flakes easily with a fork.
  5. Step 5: Serve grilled salmon atop a bed of citrus quinoa salad, garnished with additional fresh herbs if desired.

Frequently asked questions

How long does Grilled Herb-Marinated Salmon with Quinoa and Citrus Salad take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Herb-Marinated Salmon with Quinoa and Citrus Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Herb-Marinated Salmon with Quinoa and Citrus Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Herb-Marinated Salmon with Quinoa and Citrus Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Herb-Marinated Salmon with Quinoa and Citrus Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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