Anti Inflammatory Feta-Olive Salmon Kebabs

Total time1 hr

Prep time20 min

Cook time10 min

Anti Inflammatory Feta-Olive Salmon Kebabs

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Ingredients

4 servings

For the marinade

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
3 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper

For the kebabs

1 ½ lb salmon fillet, skin removed, cut into 1 ½-inch cubes
¾ cup pitted kalamata olives
1 medium red onion, cut into 1-inch wedges
1 medium red bell pepper, cut into 1-inch pieces

For serving

3 oz feta cheese, crumbled
2 tbsp fresh flat-leaf parsley, roughly chopped
1 lemon, cut into wedges (optional)

Instructions

1
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, red pepper flakes, salt, and black pepper until combined.
2
Reserve 2 tablespoons of the marinade in a small bowl and set aside for basting. Add the salmon cubes to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes.

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