1 Combine 2 tablespoons of lemon juice, zest, capers and dill in a shallow dish. Season with cracked black pepper. Add salmon and turn to coat. Cover, place in fridge for 10 minutes.
2 Thread the salmon, squash, tomatoes and broccoli onto the eight wooden skewers.
3 Preheat barbecue hotplate or chargrill pan to medium-high heat. Lightly spray the skewers with olive oil. Cook, turning occasionally, for 6–7 minutes.
4 Meanwhile, combine rocket, fennel, cannellini beans, olive oil and the remaining lemon juice in a large bowl; toss rocket and fennel salad gently. Serve skewers with the salad.