Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Discard ends of zucchini and yellow squash and slice into thin rounds. Halve lemon. Zest one half and cut other half into triangular wedges. Mince garlic and dill. Rinse salmon and pat dry. On a separate cutting board, cut salmon into 1" cubes. Submerge skewers in water and soak for 5 minutes to prevent burning during cooking.

In a mixing bowl, combine the salmon chunks, half the dill, garlic, juice of the lemon half, red pepper flakes, and a pinch of salt and pepper. Toss until salmon is completely coated and let marinate for 10 minutes.

In a clean mixing bowl, combine squash and zucchini discs with 1 tsp. of olive oil and a pinch of salt and pepper. Spread on the prepared baking sheet, avoiding overlap, and bake for 18 minutes, flipping midway through. Once chips are browned, remove from oven, add shaved Parmesan to each chip, and place back in the oven to roast for another 2-3 minutes, or until cheese is melted and browned. Remove from oven and keep warm until ready to plate dish.

Alternating marinated salmon and lemon wedges, thread ingredients onto the skewers until all ingredients are used.

Warm an outdoor grill, indoor grill pan, or skillet over medium heat. Spray with cooking spray to prevent sticking. Once hot, add the skewers and cook for 3-4 minutes per side or until salmon becomes pink and firm and has grill marks. Internal temperature should be at least 145 degrees. Remove from grill and keep warm until ready to serve.

On a plate, add a pile of zucchini and squash chips. Add 2-3 skewers atop the chips. Garnish with remaining dill, lemon zest, and a crack of fresh black pepper.