Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless salmon fillet, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow bell pepper, cut into chunks
  • 1 large red onion, cut into chunks
  • 1/2 teaspoon fine sea salt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1/2 teaspoon ground black pepper

Instruction

  • Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper.
  • Whisk together garlic, rosemary, oil and lime juice in a small bowl.
  • Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes.
  • Prepare a grill (or broiler) for medium-high heat cooking.
  • Skewer salmon and vegetables, reserving the marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.)
  • Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes.
  • While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes.
  • Drizzle over skewers and serve.