Salmon Kabobs

Veggies Ingredients

1 tablespoon butter or ghee1 medium shallot, peeled & sliced1 cup cherry tomatoes2 garlic cloves, peeled & minced2 cups French green beans½ teaspoon sea salt¼ teaspoon black pepper

Salmon Ingredients

4 wooden kabob skewers¼ cup olive oil1 tablespoon coconut aminos1 teaspoon sea salt½ teaspoon black pepper½ teaspoon garlic powderJuice & Zest from ½ fresh lemon1 pound of wild-caught skinless salmon, diced in 1 ½” x 1 ½” pieces (about 20 pieces)

Tzatziki

1 cup whole milk Greek yogurt1 teaspoon sea salt½ teaspoon black pepperZest from ½ fresh lemon5 fresh dill sprigs, minced1 tablespoon grated cucumber

Directions

Soak wooden skewers in water for at least 15 minutes to avoid burning them or use stainless steel skewers.Whisk your marinade ingredients together in a big bowl.Add your salmon to the bowl of marinade and allow to soak up all of the flavors for at least 15 minutes.While salmon is marinating, heat a grilled pan to medium heat and add butter or ghee.When the pan is hot, add in shallot, cherry tomatoes, garlic cloves, French green beans, sea salt and pepper and sauté until the veggies are blistered and blackened, about 10 minutes.Thread each skewer with your marinated salmon.When veggies are done, remove from the grill pan and set aside.Place skewers on the same heated grill pan and do not move, so that they get good charred grill lines on them.Flip after 1 minute per side. Your salmon is done when it is opaque in color.Mix all tzatziki ingredients together until creamy and well-combined.Serve between 4 with Tzatziki, storing any leftovers in a glass container in the freezer for up to 3 days.Enjoy!