I can’t believe that summer is only a few weeks away (officially) though for me Memorial Day Weekend always seems to signify the change of seasons. I love the spring but there is just something about the summer time that brings back such great childhood memories of visiting the town pool, BBQ parties and running after the ice cream truck for an evening treat. Now that the weather is heating up in NJ I was so excited to make a dinner to get me ready for the warmer months. While I haven’t gone out to the grill yet to cook any fish or meats, this particular dinner was made indoors – but I cannot wait to get my BBQ action on!

Tonight I stopped at my local Stop & Shop and picked up some fresh fish and vegetables. I love to make fish for a healthy, high protein, high fat dinner option but I can only cook it the day I buy it, otherwise to me it just doesn’t taste as fresh. I went to the fish department and got some salmon to make salmon vegetable skewers. These are really easy to prepare and cook and they taste really good too. I like to use green and red peppers, sometimes onion and then small tomato. You can use whatever vegetables you prefer. To prepare mine I set my oven to 385 degrees, sprayed a baking pan with some olive oil spray and then seasoned my skewers with Pink Himalayan sea salt and The Gourmet Collection Lemon & Pepper seasoning. I put these in the oven for 20-25 minutes to cook.

Once my salmon kabobs are seasoned and in the oven I move on to my flank steak, provolone cheese and spinach pinwheels. I also got these at the butcher counter and love how these turned out. Again I sprayed a baking pan, added some pink himalayan sea salt and pepper and then drizzled a small amount of extra virgin olive oil. I like to keep my seasoning on beef simple. I then put those in for the same amount of time as the salmon. The cheese will melt and it will be delicious!

For my vegetables tonight I went with a favorite of mine – asparagus. I bought a huge bunch of these and made them using some extra virgin olive oil, organic garlic, garlic powder, some organic vegetable broth and simmer these until slightly soft on the stove in a skillet.

I also tried something new this evening using broccoli slaw and some cauliflower crumbles. I have never bought either of these before but wanted to give it a go. In a baking tin, like the kind you would use for meatloaf, I place half of the package of each, filled up 1/4 of the pan with organic vegetable broth for flavor, used The Gourmet Collection Veggie and Fries seasoning and put in the oven for 30 minutes. It turned out really good and I will surely make this again.

 Everything turned out delicious and this entire preparation to final product took under 45 minutes. The salmon and meat came out so flavorful and perfect if you are following a ketogenic diet (high fat, moderate protein, low carb). The salmon really was to die for and I can’t wait to make these kabobs outdoor on our grill!

What are some of your favorite, go-to grilling fish and meat recipes? I have to say I would enjoy this anytime – it was filling, nutritious and perfect for anyone who wants some low carb dinner options this summer. You can also serve this in a bowl or even over a bed of lettuce too – I took the leftovers with me to work and enjoyed them again 🙂

Full gallery from this recipe post:

Make sure to connect with me for more tips, workouts & advice:

Twitter – @missads1981

Instagram – @missads1981

YouTube – https://www.youtube.com/user/missads1981

Pinterest – https://www.pinterest.com/jerseygirltalk/

Facebook – https://www.facebook.com/jerseygirltalk

Vine – https://vine.co/MissADS1981

Connect with me on social media:

• 
• 
• 
• 
• 
• 
•