Name: California Summer Citrus Grilled Salmon with Confetti Quinoa Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) skin-on salmon fillets; 2 oranges, zested and juiced (plus extra slices for garnish); 1 lemon, zested and juiced; 2 tbsp extra-virgin olive oil; 1 tbsp honey; 1 garlic clove, finely minced; 1/2 tsp smoked paprika; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup quinoa, rinsed; 2 cups water; 1/2 cup cherry tomatoes, quartered; 1/2 cup Persian cucumber, diced; 1/4 cup red onion, finely diced; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1 avocado, diced

California Summer Citrus Grilled Salmon with Confetti Quinoa Salad

CrushedLemon1034

Inspired by the electric, unpredictable energy of a viral Coldplay concert moment, this California Summer Citrus Grilled Salmon channels both the playful chaos and the bright, inviting flavors of the Golden State. Zesty citrus marinade infuses the salmon with tang and vibrancy, while the confetti quinoa salad is a riot of color and texture—just like a stadium crowd. Feta, olives, and avocado add creamy, briny, and fresh notes, making this meal as layered and memorable as a headline-grabbing night. Every bite pops with flavor, perfect for your own dinner encore.

Ingredients

Instructions

Zest and juice the oranges and lemon. In a shallow dish, whisk together the citrus zest and juice, olive oil, honey, minced garlic, smoked paprika, a big pinch of salt, and a few grinds of black pepper.
Pat the salmon fillets dry. Place them skin-side up in the marinade, cover, and let sit for 20 minutes (or up to 1 hour in the fridge).
Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add quinoa and a pinch of salt, reduce to a simmer, cover, and cook until water is absorbed and quinoa is just tender (12-15 minutes). Remove from heat, fluff with a fork, and let cool slightly.
In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint. Add cooled quinoa and gently toss. Drizzle with a tablespoon of extra olive oil and a little lemon juice; season with salt and pepper. Gently fold in diced avocado just before serving.
Heat a grill pan or outdoor grill over medium-high heat. Remove salmon from marinade, letting excess drip off. Grill salmon skin-side down for 4-5 minutes, then flip and grill 2-3 minutes more, or until just cooked through and golden with grill marks. (Alternatively, broil in the oven.)
Serve salmon fillets over a generous scoop of confetti quinoa salad. Garnish with extra citrus slices and fresh herbs. Taste and adjust with more lemon juice, salt, or olive oil if desired.