Grilled Salmon Kabobs & Lemon Asparagus Couscous Salad With Tomatoes

A Scrumptious Summer Supper

I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.

Grilled Salmon Kabobs
Printable Recipe


  • 2 Tbs. – Fresh Oregano, chopped
  • 2 Tbs. – Sesame Seeds
  • 1 tsp. – Cumin, ground
  • 1/4 tsp. – Red Pepper Flakes, crushed
  • 1-1/2 Lbs. – Wild Salmon Fillet, skinned and cut into 1-inch cubes
  • 2 – Lemons, very thinly sliced into rounds
  • Olive Oil cooking spray
  • Coarse Sea Salt, to taste
  • 16 – Bamboo Skewers, soaked in water for 1 hour.

Grilled Salmon Kabob Prep

  • Heat the Grill on Medium Heat, and rub Oil on the grates. Combine Oregano, Sesame Seeds, Cumin, and Red Pepper Flakes in a small bowl, mix well, and set aside.
  • Use 2 parallel skewers and thread Salmon and folded Lemon Slices beginning and ending with salmon. You should yield 7 or 8 completed skewers.
  • Lightly coat the salmon with the Olive Oil Spray, then season with Salt and the reserved spice mixture.
  • Grill the Salmon Kabobs, turning occasionally, until fish is opaque throughout, about 8-10 minutes.

Lemon Asparagus Couscous Salad with Tomatoes Printable Recipe


  • 1-Box – Israeli Couscous (whole wheat pearl couscous)
  • 1-Bundle – Thin Asparagus Spears (reserve water from boiling)
  • 1-1/2Β  Cups – Tomatoes, chopped
  • 1/4 Cup – Red Onion, finely chopped
  • 1-1/2 – Lemons, juiced
  • 1 Tbs. – Extra Virgin Olive Oil
  • 2 Tbs. – Fresh Italian Parsley, chopped
  • Coarse Sea Salt, to taste
  • Fresh Cracked Pepper, to taste
  • Slivered Almonds, optional
Salad Prep

Lemon Asparagus Couscous Salad with Tomatoes 1rz Marked


  • Bring a large pot of water to a boil.
  • Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
  • Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
  • Turn off burner and replace lid to the asparagus water. Reserve for later.
  • Cut asparagus into 1/2 inch pieces.
  • Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
  • Place all chopped vegetables and herbs into a large bowl.

How to Make Couscous


  • Bring Asparagus Water back to a boil.
  • In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
  • Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
  • Bring couscous to a boil.
  • Reduce heat to a simmer, and cover couscous.
  • Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
  • Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.
Complete Summer Meal - Grilled Salmon Skewers - Lemon Asparagus Couscous Salad with Tomatoes - Sliced Avocado

Serving Suggestions

  • Serve the Salmon Kabobs hot off the grill.
  • The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
  • We rounded out the meal with fresh sliced Avocado.
  • Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.

Please let me know how much you enjoy this
Scrumptious Summer Supper!

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This entry was posted in Food and Drink, Life With Lorelai, Printables, Recipes and tagged , , , , . Bookmark the permalink.

39 Responses to Grilled Salmon Kabobs & Lemon Asparagus Couscous Salad With Tomatoes

  1. Rebekah says:

    That sounds amazing!! I never would have thought to make salmon kabobs…we’ll have to try it. πŸ™‚

  2. Hi Lorelai. This looks delicious. I am having a bowl of grilled vegetable gazpacho for dinner. Very refreshing and also delicious. Thanks for sharing.

  3. If I hadn’t just had a very filling supper, it would make me very hungry. Looks so yummy. I never thought about making kabobs with fish, great idea. Thank you!

  4. This looks delicious Lorelai. I love Salmon and I love avocados. I might pass on the salad but want to eat everything else. Not a fan of asparagus.

  5. Kathi says:

    This sounds (and looks) so delicious!

  6. That looks fantastic! I would have never thought to use the asparagus water for the couscous. I am definitely going to do this for dinner soon. Thanks for sharing the recipes! πŸ™‚

  7. Jen says:

    Next time I want an invite! πŸ˜‰ YUM!

  8. DurangoCODeals says:

    Looks easy AND yummy!!!! Thanks for sharing!

  9. Lee Wise says:

    Ahhh… had grilled Salmon this evening, enjoyed it… but did not think about putting it on a skewer! All looks delicious! Thanks for sharing.

  10. Right up my ally πŸ˜› yum! Thank you!!

  11. That sounds amazing! I WILL be trying that salmon!

  12. Perfect combination – salmon, asparagus and couscous – thanks for sharing!
    Hi from Northern Ireland πŸ™‚

  13. Good gracious, that looks and sounds amazing!!!

  14. Sarah says:

    Looks delicious! I wonder if my kids would eat it?

  15. Angie says:

    Can’t wait to make this!!!!

  16. Bonnie Frank says:

    Hi Lorelai! Your dinner looks great! I love couscous (even though I find it impossible t eat w/o making a mess!) and the kabobs are a great way to jazz up salmon. Yum!

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  20. Jennifer says:

    Hi Lorelai! Making this for a big family gathering this week…how many does it serve? Will let you know how it goes :))

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