Salmon and Veggie Skewers (#51)

Salmon and Veggie Skewers (#51)

Basic Information

• Servings: 2
• Serving Size: 2 skewers
• Difficulty: 3
• Budget: 4
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• Pescatarian

Equipment

• Grill pan or outdoor grill
• Skewers (wooden or metal)
• Knife
• Measuring spoons

Ingredients

1. 8 ounces salmon fillet, cubed
2. 1 cup zucchini, sliced into rounds
3. 1/2 cup bell pepper, cut into chunks
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Preheat grill pan or outdoor grill to medium-high heat.
2. Thread salmon cubes, zucchini rounds, and bell pepper chunks alternately onto 4 skewers.
3. Brush skewers with olive oil, season with salt and pepper.
4. Grill for 6-8 minutes, turning occasionally, until salmon is flaky (internal temperature 145°F).
5. Serve 2 skewers per plate warm.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in an oven or microwave.

Nutrition

• Calories: 340
• Protein: 26g
• Fat: 22g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A