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Coles

Air fryer salmon and zucchini kebabs

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Give these delicious salmon and zucchini kebabs a go in the air fryer. Served with greens, they make a nourishing and easy meal.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Air fryer salmon and zucchini kebabs

Ingredients

  • 1 medium gold sweet potato, peeled, chopped
  • 1 medium zucchini, peeled into ribbons
  • 460g Coles Tasmanian Skin Off Salmon Portions, cut into 3cm pieces
  • 1 tbs chopped dill
  • 2 tsp olive oil
  • 1/3 cup (80ml) lemon juice
  • 1 garlic clove, crushed
  • 120g pkt Coles Australian 4 Leaf Salad
  • 1/2 small red onion, thinly sliced
  • 1 Lebanese cucumber, chopped
  • 1/2 cup (75g) cashews, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the sweet potato on the lined tray. Season with pepper. Bake for 20 mins or until golden.
  2. Step 2

    Meanwhile, preheat air fryer to 180°C. Place zucchini in a heatproof bowl and pour over enough boiling water to cover. Set aside for 15 secs. Drain well. Thread salmon and zucchini evenly onto 8 metal or soaked bamboo skewers. Combine the dill, oil, lemon juice and garlic in a small bowl. Season with pepper. Pour half the dill mixture over the kebabs and turn to coat.
  3. Step 3

    Cook the kebabs in the air fryer for 8 mins or until the salmon is just cooked through. (Alternatively, place the kebabs on a lined baking tray. Bake with the sweet potato for 10 mins or until cooked through.) Transfer to a plate and cover to keep warm.
  4. Step 4

    Combine sweet potato, salad leaves, onion, cucumber and cashews in a large bowl. Drizzle with the remaining dill mixture. Serve with the kebabs.

Nutrition Information

Per Serve

Energy: 1992kJ/477 Cals (23%)

Protein: 32g (64%)

Fat: 27g (39%)

Sat fat: 5g (21%)

Carb: 22g (7%)

Sugar: 10g (11%)

Fibre: 7g (23%)

Sodium: 79mg (4%)

Air fryer salmon and zucchini kebabs

Air fryer salmon and zucchini kebabs
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 1 medium gold sweet potato, peeled, chopped
  • 1 medium zucchini, peeled into ribbons
  • 460g Coles Tasmanian Skin Off Salmon Portions, cut into 3cm pieces
  • 1 tbs chopped dill
  • 2 tsp olive oil
  • 1/3 cup (80ml) lemon juice
  • 1 garlic clove, crushed
  • 120g pkt Coles Australian 4 Leaf Salad
  • 1/2 small red onion, thinly sliced
  • 1 Lebanese cucumber, chopped
  • 1/2 cup (75g) cashews, toasted
    Description

    Give these delicious salmon and zucchini kebabs a go in the air fryer. Served with greens, they make a nourishing and easy meal.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the sweet potato on the lined tray. Season with pepper. Bake for 20 mins or until golden.
    2. Step 2

      Meanwhile, preheat air fryer to 180°C. Place zucchini in a heatproof bowl and pour over enough boiling water to cover. Set aside for 15 secs. Drain well. Thread salmon and zucchini evenly onto 8 metal or soaked bamboo skewers. Combine the dill, oil, lemon juice and garlic in a small bowl. Season with pepper. Pour half the dill mixture over the kebabs and turn to coat.
    3. Step 3

      Cook the kebabs in the air fryer for 8 mins or until the salmon is just cooked through. (Alternatively, place the kebabs on a lined baking tray. Bake with the sweet potato for 10 mins or until cooked through.) Transfer to a plate and cover to keep warm.
    4. Step 4

      Combine sweet potato, salad leaves, onion, cucumber and cashews in a large bowl. Drizzle with the remaining dill mixture. Serve with the kebabs.