Heat grill to medium-high. Thread the salmon onto skewers and season with ½ teaspoon salt and ¼ teaspoon pepper.
Grill, turning occasionally, until opaque throughout, 4 to 6 minutes.
In a small bowl, combine the olive oil, cilantro, pine nuts, and lemon zest. Serve with the salmon and the lavash bread.
This is going in my Summer Recipe Collection for sure! Thank you :)
