Salmon Skewers with Parmesan Zucchini
4 portions
30mNo need to fire up the grill for these skewers. Pop these in the oven for a low stress dinner.
What you will need
2 Zucchini
1/4 cup of Shredded Parmesan Cheese
2 Tbsp of Olive Oil
1 tsp of Chopped Garlic
1 tsp of Dried Oregano
1½ lbs Fresh Salmon Fillets (or frozen)
2 Lemons
½ tsp Garlic Powder
1 tsp Salt
2 tsp Black Pepper
(Nutritional facts 128 calories, 5.62 g fat, 1.88 g carbohydrates, 18.2 g protein, 41 mg cholesterol, 381 mg sodium)How to cook
1
2
Gather all ingredients.
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Portion ingredients.
4
Set oven to 425 degrees
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Wash the zucchini and slice off the stem. Slice into 1/4 inch discs.
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Put the zucchini in a mixing bowl. Add the olive oil, oregano, and garlic to the zucchini.
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Season with 1/2 tsp salt and 1/4 tsp pepper. Mix together to coat in oil and seasonings.
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Place the zucchini on a foil lined pan in one layer.
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Sprinkle the tops of the zucchini with parmesan cheese. Set aside and place in oven 3 minutes before the salmon skewers are ready to go in the oven.
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Cut the salmon into chunks about 1 inch cubes. Remove the skin if you prefer.
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Add some olive oil to the salmon and sprinkle the garlic powder, salt, and pepper.
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Find some metal skewers, or soak some wooden skewers and squeeze the lemon over the salmon.
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Slice the other lemon into slices and put put on the skewers between chunks of salmon.
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Continue to add lemon slices and salmon chunks until you have 4 evenly filled skewers.
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Bake the zucchini for 8 minutes, and the salmon skewers for 5 minutes. I recommend just putting the salmon in 3 minutes after the zucchini. If your salmon is still frozen, you may need to bake it a tad longer.
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Set oven to Broil
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With the zucchini on the top rack and salmon on bottom, set the oven to broil for 3 minutes until the parmesan is nice and crispy.
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