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.
Recipe by Go Dairy Free at