Salmon and Vegetable Oven Kebabs

By Abby Henry Singh November 9, 2017Main Dishes, Recipes

Do you want the flavor of barbeque without firing up the grill? These delicious salmon kabobs make for a fun and healthy meal! The salmon contains omega-3 fatty acids, and the variety of colorful vegetables makes them even more nutritious. Broiling the kebabs instead of grilling them also cuts down on carcinogens.



Juice of 4 lemons

2 Tbsp. extra virgin olive oil

4 garlic cloves, minced

1 Tbsp. dried Italian seasoning

Sea salt and freshly ground pepper to taste


1 lb. wild salmon, cut into 2-inch cubes

4 small plum tomatoes, cut into quarters or 8 cherry tomatoes

4 large whole mushrooms, stems removed, halved

1 medium green bell pepper, deseeded, cut into 12 pieces

1 medium yellow squash, cut into 8 pieces

Canola oil cooking spray

4 skewers


If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.

In large mixing bowl combine juice, oil, garlic, seasoning, salt and pepper. Mix well and divide in half.

Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.

Preheat oven broiler.

Spray large shallow baking dish. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.

Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done. Serve.

Makes 4 servings.

Per serving: 259 calories, 13 g total fat (2 g saturated fat), 9 g carbohydrate, 26 g protein, 2 g dietary fiber, 60 mg sodium.


Recipe from the American Institute for Cancer Research.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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