Sometimes the simplest meals are the best. Fresh vegetables, wild fish, natural ingredients, and just a little bit of time yields an amazing, flavor-packed meal with tons of nutrients. This is the perfect summer dinner!
2 6-ounce wild Alaskan Sockeye Salmon Filets
2 T Olive Oil
1 Yellow Squash
1 Red Onion
2 cups Cherry Tomatoes
1 garlic clove
To prepare your grill, spray or brush the section you will place the salmon on with olive oil. Then turn the grill on and preheat over medium heat. If using wooden skewers, you can soak in water to avoid burning.
Chop up zucchini, squash, and onion into bite size pieces. Arrange on skewers alternating zucchini, cherry tomatoes, onion, and squash. Once all are arranged, put on an oiled grill tray. Cut a lemon into 8 slices slices and set aside. Chop up the garlic clove very finely or use a garlic press to mince the garlic. Pour olive oil into a cup and add the garlic. Brush the skewers with the garlic oil and season with salt and pepper. Brush the salmon on both sides with the garlic oil and season with salt and pepper.
Place the grill tray of skewers on the grill. Keep an eye on them to avoid burning and flip after 5 minutes to allow equal cooking on all sides. When making the first flip, place salmon on grill skin side down and put 3 lemon slices on each piece. In another 5 minutes, remove and discard the lemon slices and flip the salmon. The fish should go from translucent to opaque and should be cooked to an internal temperature of 140 degrees. If you prefer your skewers and or salmon to be cooked more, leave on for an additional few minutes. Serve half the veggies and one piece of salmon per plate with a couple of lemon slices for extra flavor. And most importantly, enjoy!!
479 calories, 40g protein, 15g carbohydrates, 5g fiber, 9g sugar, 30g fat (17g monounsaturated, 5g polyunsaturated, 4g saturated, 0g trans)