Salmon and vegetable skewers

Colourful salmon and vegetable skewers, grilled in the oven or on the barbecue. High in protein and omega-3, festive and light, they make a healthy summer dinner.

Prep: 20 min  |  Cooking: 12 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 470 kcal · 38 g protein · 17 g carbohydrate · 27 g fat

Ingredients

• 600 g salmon
• 2 courgettes
• 1 pepper
• 12 cherry tomatoes
• 2 tbsp olive oil
• 1 lemon

Method

1. Cut the salmon and vegetables into cubes.
2. Thread onto skewers, alternating the ingredients.
3. Brush with oil and lemon juice.
4. Grill for 10 to 12 minutes, turning them over.

Nutritional benefits

Salmon provides protein and omega-3, which are good for the heart and cholesterol, and the vegetables fibre, vitamins and antioxidants. Grilled with little added fat, these skewers are a festive, light and balanced dish, naturally gluten-free.

Variations and substitutions

• With tuna, cod or prawns.
• With mushrooms and onions.
• Marinated in ginger and soy sauce.
• Served with rice or quinoa.

Storage and make-ahead

Best fresh; keep for 1 day in the fridge. Reheat gently.

💡 Good to know

Cut the salmon into cubes that are not too small: it stays moist and does not dry out on the grill.

Related reading

Discover more high-protein recipes · cholesterol-friendly recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: salmon · courgettes · pepper · cherry tomatoes.

You might also like these recipes: Fish and vegetable tagine · Oven-baked salmon fillet with steamed broccoli · Sardine and white bean salad.