Marinate Ahead and Grill
Grilled Lemon-Dill Salmon Kabobs
Orzo, Feta, and Sugar Snap Pea Toss
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1 lemon
- 1½ lb skinless wild-caught salmon, cut into 2-inch chunks (or use any frozen wild-caught fish fillets)
- 2 red onions, cut into wedges
- ¼ cup olive oil
- 2 tsp dried dill
- ½ tsp salt
- ½ tsp pepper
Instructions
- Grate zest and squeeze juice from lemon. Place fish and onions in a large zip-top plastic freezer bag.
- Whisk together oil, dill, salt, pepper, lemon zest, and juice. Pour over fish, seal bag, and toss. Chill 30 minutes.
- Preheat grill to medium-high heat. Alternately thread fish and onions onto metal skewers. Grill, covered, 3 to 4 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 1½ cups whole wheat orzo
- 1½ lb sugar snap peas (or use frozen)
- 1 cup grape tomatoes, halved
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 (4-oz) pkg crumbled feta cheese
Side Dish Instructions
- Cook orzo according to package directions, adding sugar snap peas during last 3 minutes of cooking; drain and transfer to a bowl.
- Stir in tomatoes and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
258
|
292
|
550
|
| Fat (g) | 16 | 10 | 26 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 23 | 11 | 34 |
| Carb (g) | 4 | 40 | 44 |
| Fiber (g) | 1 | 10 | 11 |
| Sodium (mg) | 246 | 178 | 424 |
Clean Eating Meal Plan
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