In a large glass bowl, whisk olive oil with lemon juice, thyme and salt. Add salmon and vegetables, toss to coat. Cover and refrigerate for 20 minutes. Meanwhile, soak 8 medium length wood skewers in water.
Preheat the grill to medium-high heat. Thread salmon and veggies onto skewers.
Grill for 3-4 minutes per side or until fish is cooked.
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