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Zucchini Salmon Skewers

Brochetas de salmón con calabacín amarillo


  • 6 oz salmon, cubed
  • 1 medium yellow zucchini, thickly sliced
  • ½ cup cooked quinoa
  • 2 cups of spinach leaves
  • 1 cup tomato slices
  • 1 tablespoon raspberry vinaigrette
  • 1 finely chopped garlic clove
  • 1/2 teaspoon rosemary
  • Lemon juice
  • Lemon zest
  • Salt and pepper to taste
  • Bamboo or metal skewers, about 12 inches long


Preheat a grill to medium-high. In a bowl, mix the rosemary, oil, garlic, lemon juice and zest, salt, and pepper. Coat the salmon in the mixture until well covered. Assemble the skewers by alternating the salmon, zucchini, and tomatoes. Grease the grill and cook the skewers, carefully turning them once, until the salmon is well cooked (about 4 to 6 minutes total). Serve immediately with quinoa and spinach for a spectacular feast!

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