Mama Bear


  • 1 bag of salmon cubes
  • 1 avocado
  • 2 tomatoes
  • 30 cc of olive oil (4 tablespoons)
  • Salt
  • Zest of a lemon
  • Juice of half a lemon
  • 2 lemons
  • Cherry tomatoes
  • 1 zucchini (Italian squash)
  • Salt
  • Skewer sticks


Cut the zucchini and lemons into slices. Cut the cherry tomatoes into halves.

Next, thread the skewers alternating the salmon, zucchini, lemon, and cherry tomatoes. Add salt and lemon zest.

Bake the kebabs in a conventional oven or air fryer at 400°F (200°C) (I assume) for 15 to 20 minutes.


Gently mash the avocado and cut the tomatoes into small cubes. Mix and add olive oil, salt, and lemon juice to taste. Put in a bowl and set aside.

Serve the salmon kebabs accompanied with guacamole.