Lemon Garlic Salmon Skewers with Zucchini Ribbon Salad

If you're looking for a fresh, protein-packed dinner that's full of bright summer flavor, these Lemon Garlic Salmon Skewers with Zucchini Ribbon Salad are it! The grilled salmon is infused with lemon, garlic and smoky spices, while the zucchini ribbon salad adds a refreshing crunch from fresh herbs, feta and toasted pine nuts. Together, they create a balanced meal that's simple enough for a weeknight but elegant enough for guests.

Servings servings

Prep Time 20

Cook Time 10

Marinating Time 30

Total Time 1

Equipment

cutting board
knife
2 large bowls
metal or wood skewers
peeler or mandolin
grill
tongs
colander

Ingredients

For the Lemon Garlic Salmon Skewers:

2 lbs salmon skin removed & cut into 1-1.25" cubes (Atlantic, not wild)
2 tbsp avocado oil
3 garlic cloves minced
zest of 1 lemon
1 tsp kosher salt
1 tsp smoked paprika
½ tsp cumin
¼ tsp black pepper
lemon slices optional, for threading onto the skewers

For the Zucchini Ribbon Salad:

4-5 medium zucchinis (look for long, straight ones)
½ cup crumbled feta
3 tbsp pine nuts
2 tbsp chopped dill
2 tbsp chopped parsley
1 tbsp chopped mint
kosher salt & black pepper to taste

Instructions

First, add your cubed salmon to a large bowl along with the remaining ingredients. Toss to evenly coat. Set aside in the fridge to marinate for at least 15-30 minutes, or up to 1 hour.
2 lbs salmon, 2 tbsp avocado oil, 3 garlic cloves, zest of 1 lemon, 1 tsp kosher salt, 1 tsp smoked paprika, ½ tsp cumin, ¼ tsp black pepper
If you're using wooden skewers, be sure to soak them in water for 30 minutes-1 hour before threading & grilling. Meanwhile, preheat your grill to 450F (about medium-high heat). Thread the marinated salmon onto 4-5 skewers, alternating with folded lemon slices.
lemon slices
Once hot, grease the grates -- my favorite way to do this is by dipping a paper towel in a high smoke-point oil (such as avocado oil) then using tongs to rub the paper towel over the grates. This helps prevent the salmon from sticking. Place your salmon skewers onto the grill and let cook for about 7-8 minutes, flipping once halfway through.
Cut off the ends of each zucchini, then use a vegetable peeler or mandolin to shave the zucchini lengthwise into thin ribbons. I like to rotate the zucchini 90° after every few peels, and stop when I reach the seedy core (you can discard this, or save it for another recipe).
4-5 medium zucchinis
Add the zucchini ribbons to a colander and sprinkle with a generous amount of kosher salt. Toss to coat. Let sit for 15-20 minutes to draw out excess moisture. Then, squeeze out the liquid and/or pat them dry well. Transfer to a large bowl along with the fresh herbs, some of the feta and pine nuts, and more kosher salt & black pepper to taste. Toss to combine. Feel free to add a touch of olive oil if it seems like it needs it. When ready to serve, top with the remaining feta and pine nuts.
½ cup crumbled feta, 3 tbsp pine nuts, 2 tbsp chopped dill, 2 tbsp chopped parsley, kosher salt & black pepper, 1 tbsp chopped mint
Slide salmon cubes off the skewers and serve alongside the zucchini ribbon salad. Enjoy!

Video

Calories: 426kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Dill, Feta, Garlic, Gluten Free, Grilling Recipes, Kabobs, Lemon, Mint, No-Cook Salad Recipes, Parsley, Pine Nuts, Salmon, Skewers, Summer Recipes, Zucchini

Nutrition