Makes 3 Servings
Macros: 348 cal, fat 17g, carbs 17g, protein 33g, fibre 5g
1 1/2 Tbsp Parsley (chopped)
2 1/4 tsp Sesame Seeds
1/3 tsp Black Pepper
1/3 tsp Sea Salt
1/3 tsp Red Pepper Flakes
1 1/2 Tbsp Maple Syrup
1 1/2 Tbsp Extra Virgin Olive Oil (plus extra for asparagus)
425g Salmon Fillet (sliced into 1 inch cubes)
1 1/2 Lemon (sliced into thin rounds)
6 Barbecue Skewers
4 1/2 cup Asparagus (woody ends trimmed off)
Sea Salt & Black Pepper (to taste)
Preheat grill to medium heat.
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.
Grab your BBQ skewers and slide on a piece of salmon, followed by a folded lemon slice. Repeat until all ingredients are used up and several kabobs are made.
Toss asparagus in a splash of olive oil and season with sea salt and black pepper to taste.
Place kabobs 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. Remove from the grill and divide between plates. Enjoy!
Add Carbs: Serve with quinoa, brown rice or sweet potato.
Time Saver: Chop the salmon and add it to a zip lock baggie with the marinade. Store in the fridge up to 1 day.