Lemon-Dill Salmon Kabobs, Lemon Zest & Parmesan Zucchini Spaghetti, & Arugula Salad With Lemon Zest & Parmesan

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Lemon-Dill Salmon Kabobs

Ingredients:

  • 1 pound fresh salmon
  • 2 lemons
  • 4 tbsp lemon juice
  • 1 teaspoon dill weed
  • 1/2 teaspoon black pepper
  • 2 tbsp olive oil

Instructions:

  • Cut fresh salmon into cubes
  • Slice the lemon into thin circles.
  • Mix 4 tbsp lemon juice, 1 teaspoon dill weed, 1/2 teaspoon black pepper, & 2 tbsp olive oil in a small bowl.
  • Submerge each cube in the mixture, coating each cube thoroughly as you begin placing the cubes on skewers.
  • Fold the lemon circles in half, placing them in between each salmon cube on the skewers.
  • Grill on medium flame, turning frequently, for approximately 10-12 minutes, or until fully cooked.
  • If desired, squeeze some fresh lemon over the kabobs before serving.

 

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Lemon Zest & Parmesan Zucchini Spaghetti

Special Items that you’ll need:

  • The Veggetti, (available at Bed Bath & Beyond)

Ingredients:

  • 2 medium zucchini
  • 4 tbsp olive oil
  • 1 teaspoon lemon zest, (finely grated lemon peel)
  • 2 tbsp lemon juice
  • 1/2 cup grated Parmesan, (or, shaved Parmesan as a variation)

Instructions:

  • Using the Veggetti, shred the 2 zucchini into a large bowl
  • Heat in the microwave for 1 minute, and then strain & press out excess water with a paper towel.
  • Add 4 tbsp olive oil, 1 teaspoon lemon zest, 2 tbsp lemon juice, & 1/2 cup grated Parmesan
  • Mix thoroughly & serve.

 

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Arugula Salad With Lemon Zest & Parmesan

Ingredients:

  • 4 cups baby leaf arugula
  • 4 tbsp olive oil
  • 1 teaspoon lemon zest, (finely grated lemon peel)
  • 2 tbsp lemon juice
  • 1/2 cup grated Parmesan, (or shaved Parmesan as a variation)

 

Yes, ‘lemons’ are the theme of this month’s Recipe of the Month! It’s a refreshingly delicious way to enter Summer! These 3 tasty recipes are fairly easy to make & pack a lot of flavor for such a small amount of ingredients. The ingredients truly compliment one another. This 3-Recipe combo may be used as Meal 4 on the Remedy Recipes format. Portions: Women: 3 oz. Lemon-Dill Salmon, 1 cup Lemon Zest & Parmesan Zucchini Spaghetti, & 2 cups Arugula Salad With Lemon Zest & Parmesan / Men: 6 oz. Lemon-Dill Salmon, 1 cup Lemon Zest & Parmesan Zucchini Spaghetti, & 2 cups Arugula Salad With Lemon Zest & Parmesan. We hope that you enjoy this lemony Recipe of the Month, and also hope that it is added to the menu of any upcoming Father’s Day BBQ’s & BBQ’s all throughout the Summer!

Mangiare, Piaccia! Eat, Enjoy!

 

 

 

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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