Pre-heat oven to 180 degrees celsius. Slice salmon fillets into cubes. Slice lemons into circles. Pierce salmon through the skewer then top with a lemon circle and repeat on both skewers until you have 2 salmon kebabs.
Place in the oven and bake for 15-20 minutes until cooked.
Slice tomatoes in half, chop cucumber, peel and grate carrot. On a plate add roquette, tomato, cucumber, carrot and alfalfa.
Then place kebabs beside the salad and sprinkle with dill.
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1 salmon fillet
3 cherry tomatoes
1 Lebanese cucumber
1 cup roquette
½ cup alfalfa sprouts
1 tsp dill – dried