Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Grilled Salmon Rosemary Kebabs Adapted from: Million Hearts Prep: 15 mins Cook: 6 minsServings: 4Use the sturdy rosemary branches, stripped of leaves, as skewers for these salmon kebabs; they’ll add a subtle, smoky flavor that hints of pine.Ingredients 1 pound center-cut wild caught salmon fillet, cut into 1-inch cubes 1 pint organic cherry or grape tomatoes 2 teaspoons extra-virgin olive oil 1 teaspoon lemon juice 2 teaspoons minced fresh rosemary 2 cloves garlic, minced 1 teaspoon freshly grated lemon zest ½ teaspoon sea salt Freshly ground pepper, to taste*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories00%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)00%Protein (g)00%Sugars (g)00%Fiber (g)00%PreparationView As Slideshow Preheat grill to medium-high. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers (we love to use sturdy, flavorful rosemary branches instead of skewers) Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately and enjoy!TipSecret to oiling the grill rack? Oil a folded paper towel, hold with tongs & rub over the rack.print TAGS: Heart Healthy, Quick + Easy, Rosemary, Salmon, Skewers, Tomatoes, VegetablesShare this:Related Recipes theBlackBeanBurger Minty Tart Kale Red Devil Scallion, Eggplant + Pepper Rice Bowl Salad Grilled Salmon with Tomatoes + Basil Turmeric Tonic Mango Pineapple Salsa Turkey Sliders SuperGreen