Salmon, Asparagus, and Fresh Lemon Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower

Bring unique flavor to traditional fish kebabs with zesty lemon and savory asparagus.


Serves 4 (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 220
Fat 8.9 g
Satfat 1 g
Sodium 327 mg


1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce
1 tablespoon honey
2 teaspoons canola oil
2 garlic cloves, grated
1 pound skinless salmon fillet (cut into 1-inch pieces)
32 (1 1/2-inch) slices asparagus
16 lemon slices
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon black pepper


Combine vinegar, soy sauce, honey, canola oil, grated garlic, salmon, and asparagus; toss. Thread fish, asparagus, and lemon slices alternately onto skewers. Coat with cooking spray; sprinkle with salt and pepper. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes or until done, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Sidney Fry, MS, RD,

Cooking Light

July 2014
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