Whisk together grapefruit juice, vinegar, honey and 3 tbsp (45 mL) of the reserved oil.
Add to quinoa and season with salt and pepper. Stir in arugula, carrots, onions, jalapeno and cilantro. Fold in reserved grapefruit segments; set aside.
Meanwhile, spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet. Top with fillets and season with salt and pepper. Roast in preheated 275 F (135 C) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, about 20 minutes.