Salmon Kabobs
Salmon kabobs on a skewer with vegetables in the oven is a low carb keto friendly dinner idea drizzled with teriyaki or seasoned lightly.
Servings: 4
Equipment
- 1 sheet pan or casserole dish
Ingredients
- 2/3 lb salmon cubed into 1.5" squares
- 2 small zucchini sliced
- 1 bell pepper cut into squares
- 1/4 red onion sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/3 tsp salt
- 1/3 tsp paprika
- 1/3 tsp garlic powder
Instructions
- Preheat the oven to 360F. Remove the skin from the salmon slices, remove the bones and cut the fish into small pieces, about 1 inch on a side. Put them in a bowl.
- Add half the salt, half the spices and lemon juice to the fish. Mix and leave for 10 minutes. Put the slices of zucchini, bell pepper and red onion in another bowl, add olive oil, remaining salt, spices and herbs. Mix and leave for 10 minutes.
- Prick pieces of salmon on wooden skewers, alternating them with pieces of vegetables. About 4-5 pieces of salmon per skewer. Transfer the kabob to a baking dish lightly brushed with olive oil. Bake 13-15 minutes or until fish is done to your liking and veggies are tender.
- Serve the finished salmon kabob immediately, with fish sauces and a salad mix.
Video
Nutrition
Serving: 2oz | Calories: 161kcal | Carbohydrates: 5g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 234mg | Potassium: 608mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1162IU | Vitamin C: 51mg | Calcium: 23mg | Iron: 1mg