Rosemary-Lime Salmon Skewers with Zucchini and Bell Peppers


Wild Alaska salmon season is in full swing, and Whole Foods is offering a one day only sale on their Coho fillets today ($8.99/lb). This is a nationwide sale, and available at all U.S. and Canadian ($2.29/100g) Whole Foods Markets. Why not pick some up to make these easy, amazing, salmon skewers.

Rosemary-Lime Salmon Skewers with Zucchini and Bell Peppers (Grill or Broil!) - dairy-free, gluten-free, paleo

To make these amazing salmon skewers, tender fish and summer vegetables are cut and threaded, kabob-style, and then marinated (just 30 minutes!) in a simple but flavorful blend of olive oil, rosemary, lime, garlic, salt and pepper. So simple, so healthy, so impressive.

As an added bonus, these salmon skewers fit so many healthy diets. They are of course dairy-free, and also gluten-free, grain-free, paleo, and allergy-friendly (aside from fish allergies!). Feel free to mix up the seasoning: rather than rosemary, cilantro, lemongrass, or ginger can be used to create salmon skewers with a different flavor vibe. All will go nicely with the lime and garlic marinade.

To note, this wild Alaska Coho salmon for Whole Foods comes from fisheries rated green by the Monterey Bay Aquarium or Blue Ocean Institute. They have two dedicated port buyers, Keith Harris and Anthony Jordan, living in Alaska during the summer months who work directly with the fishermen on the docks to hand-select the highest quality fish.

Special Diet Notes: Rosemary-Lime Salmon Skewers

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and paleo / primal.

Rosemary-Lime Salmon Skewers with Zucchini and Bell Peppers
Prep time
Cook time
Total time
Serves: 4
  • 1 pound boneless, skinless wild 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
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon finely chopped fresh rosemary
  • 2 garlic cloves, minced
  1. Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with the salt and pepper. In a small bowl, whisk together the oil, lime juice, rosemary, and garlic. Pour mixture over salmon and vegetables, toss and let sit to marinate for 15 to 30 minutes.
  2. Prepare a grill (or broiler) for medium-high heat cooking.
  3. Skewer salmon and vegetables, reserving marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.)
  4. Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes.
  5. While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.

About Author

Anthony is the technical backbone behind, but he also acts as our Senior Editor and Chief "Meat Man" for recipes, reviews and news.


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