Lemon-Dill Salmon Kebabs

With Parmesan-Roasted Zucchini Chips

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Who says a low-calorie meal has to be boring? These tangy salmon kebabs prove all the haters wrong by making a splash on the grill. Tender salmon is marinated in herbs and garlic, threaded onto skewers with lemon, and grilled to slightly smoky perfection. We pair it with zucchini and yellow squash, roasted into crispy chips and topped with nutty Parmesan. This dish won't just silence the healthy-eating haters, it will have them asking to mooch some of your meal.

In Your Box (serves 2)

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Lemon
  • 2 Garlic Cloves
  • 0 Dill Sprigs
  • Info
    2 Salmon Fillets
  • 6 Wooden Skewer
  • 1 tsp. Red Pepper Flakes
  • Info
    3 oz. Shaved Parmesan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    597
  • Carbohydrates
    11g
  • Fat
    34g
  • Protein
    54g
  • Sodium
    1410mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill
  • 1

    Prepare the Ingredients

    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.

  • 2

    Marinate the Salmon

    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.

  • 3

    Roast the Zucchini Chips

    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.

  • 4

    Assemble the Skewers

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

  • 5

    Grill the Skewers

    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.

  • 6

    Plate the Dish

    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.

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