Honey mustard salmon skewers with zucchini | Summer grill dinner

Mix the Dijon mustard, honey, 1 tablespoon olive oil, juice of half a lemon, salt, and pepper in a small bowl to get a smooth marinade.

Cut the salmon fillet into 3-4 cm cubes. Wash the zucchini and slice into approx. 1 cm thick rounds. Cut the remaining half lemon into thin wedges.

Toss the salmon cubes in the honey-mustard marinade and let them sit in the fridge for 10-15 minutes.