Salmon: Make sure to remove the bones and skin from the salmon and to cut the salmon into equally sized cubes so the salmon cooks evenly. I used fresh salmon, but you can also use frozen salmon (just make sure to thaw the salmon before cutting).

Zucchini: I used zucchini, but feel free to use summer squash if you prefer.

Bell Peppers: I used red bell peppers, but feel free to use a mix of red, green or yellow bell peppers to get a variety of color.

Onion: Red onions give a nice pop of color, but you can also use yellow onion or white onion too.

Lemon Juice: Fresh lemon juice gives the salmon a fresh citrusy taste. Alternatively, you can use lime juice or orange juice too.

Olive Oil: I like using extra virgin olive oil for its taste, but you can also use another vegetable oil (such as avocado oil, sunflower oil, corn oil).

Salt: I used normal table salt, but feel free to use fine sea salt or fine Himalayan pink salt too.

Paprika: I like adding ground paprika for a little heat. Alternatively, you can also use chili powder, cayenne powder, or ground black pepper if you prefer.

Granulated Garlic: Garlic adds a lovely flavor to these baked salmon kabobs. You can either use granulated garlic or garlic powder.

Dried Parsley: I like adding a bit of dried parsley for flavor, but you may also use other dried herbs, such as rosemary, oregano, or cilantro.

Storing: To store, place any leftover salmon skewers in a large airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or microwave before eating.