Serves 4

These Salmon Kabobs are so delicious, we made them for dinner and then had them for breakfast the next day! Each bite of this dish is packed with flavor from savory coconut aminos, bright lemon zest and sweet dill and did we mention the salmon, cherry tomatoes and green beans! Yum!

Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
4 wooden kabob skewers
Veggies:
1 tablespoon butter or ghee
1 medium shallot, peeled & sliced
1 cup cherry tomatoes
2 garlic cloves, peeled & minced
2 cups French green beans
½ teaspoon sea salt
¼ teaspoon black pepper
Salmon:
¼ cup olive oil
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
Juice & Zest from ½ fresh lemon
1 pound of wild-caught skinless salmon, diced in 1 ½” x 1 ½” pieces (about 20 pieces)
Tzatziki:
1 cup whole milk Greek yogurt
1 teaspoon sea salt
½ teaspoon black pepper
Zest from ½ fresh lemon
5 fresh dill sprigs, minced
1 tablespoon grated cucumber

Instructions:

Soak wooden skewers in water for at least 15 minutes to avoid burning them or use stainless steel skewers.

Whisk your marinade ingredients together in a big bowl.

Add your salmon to the bowl of marinade and allow to soak up all of the flavors for at least 15 minutes.

While salmon is marinating, heat a grilled pan to medium heat and add butter or ghee. When the pan is hot, add in shallot, cherry tomatoes, garlic cloves, French green beans, sea salt and pepper and sauté until the veggies are blistered and blackened, about 10 minutes.

Thread each skewer with your marinated salmon.

When veggies are done, remove from the grill pan and set aside.

Place skewers on the same heated grill pan and do not move, so that they get good charred grill lines on them.

Flip after 1 minute per side. Your salmon is done when it is opaque in color.

Mix all tzatziki ingredients together until creamy and well-combined.

Serve between 4 with Tzatziki, storing any leftovers in a glass container in the freezer for up to 3 days.

Enjoy!

Calories: 412
Carbs: 10
Net Carbs: 7
Protein: 30
Fat: 29