Salmon & Veggie Kabobs
Don't you love dishes that are healthy yet quick to make? Me too. This is a perfect weeknight meal that your whole family will love.
Serves: 4
  • 2 cups brown rice
  • 1 lb. wild salmon fillets, cubed
  • 1 white onion, cut into ½ in squares
  • 1 zucchini, sliced into ¼ in pieces
  • 8 oz. whole white mushrooms
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt
  • Black pepper
  • 2 Tbsp. parsley, chopped
  1. If using wooden skewers, soak them in water for 20 minutes prior to using.
  2. Cook rice according to package directions. Set aside.
  3. Preheat broiler to high. Thread salmon and vegetables onto 4 separate skewers. Brush with olive oil then brush with lemon juice and sprinkle with salt, pepper and parsley.
  4. Broil skewers 2-4 inches from heat source for 3 minutes. Turn skewers over and broil for another 3 minutes or until tender. To serve, place 1 salmon and 1 vegetable skewer over ½ cup rice.
Nutrition Information
Serving size: per 4 oz salmon, 1 vegetable skewer and ½ cup rice Calories: 540 Fat: 10 g Carbohydrates: 79 g Sodium: 135 mg Fiber: 6 g Protein: 32 g