Servings: 4 | Time: 20 minutes

Ingredients

  • 2 tablespoons parsley, chopped
  • 1 tablespoon sesame seeds
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons maple syrup
  • 2 tablespoons extra-virgin olive oil (plus extra for asparagus)
  • 1 1/4 pounds salmon fillet, sliced into 1-inch cubes
  • 2 lemons, sliced into thin rounds
  • 8 barbecue skewers
  • 6 cups asparagus, woody ends trimmed off
  • sea salt & black pepper to taste

Step 1

Preheat the grill to medium heat.

Step 2

In a mixing bowl, mix the parsley, sesame seeds, black pepper, sea salt, red pepper flakes, maple syrup, and olive oil. Mix well. Add the salmon pieces and toss well to coat.

Step 3

Grab your barbecue skewers and slide on a piece of salmon, followed by a folded lemon slice. Repeat until all ingredients are used up and several kebabs are made.

Step 4

Toss asparagus in a splash of olive oil and season with sea salt and black pepper to taste.

Step 5

Place kebabs on one side of the grill and asparagus on the other. Grill both for about 3-4 minutes per side, or until salmon flakes with a fork.

Step 6

Remove from the grill and divide between plates. Enjoy!

Notes:

Serve with quinoa, brown rice, or sweet potato for more carbs. Chop the salmon and add it to a zip-lock baggie with the marinade. Store in the fridge for up to a day to save time.