Salmon and Asparagus Skewers

Salmon and Asparagus Skewers


  • 60ml Coconut aminos/Balsamic Vinegar
  • 30ml Avo/ coconut oil
  • 1/2 packet Sweetener
  • 1.5cm section of fresh ginger root, grated
  • 1 cloves garlic, grated
  • 140g salmon, cut into blocks
  • Salt and Pepper to taste
  • 4 Asparagus Spears (Cut into 3cm pieces)
  • ½ lemon Sliced


  1. Mix marinade ingredients in a baking dish: soy sauce, avo/coconut oil, Sweetener, ginger, and garlic. Skewers salmon blocks with asparagus spears and lemon slices marinade and place in the fridge for 15-45 minutes.
  2. When ready to grill, start the grill with the lid open until you see smoke appear (takes 3-5 minutes). Set the temperature to 350°F and preheat with the lid closed for 10-15 minutes.
  3. Remove salmon from marinade and grill. Cover and cook for 4 minutes or till the fish is flaky.
  4. Serve immediately.

1 Dinner Protein serving and 2 Fat servings

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