Remove the skin from the salmon steak and divide into two parts.
Marinate squid and salmon in a marinade of olive oil, Provencal herbs, balsamic vinegar, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.
While the squid and salmon are marinating, prepare a salad. Fry in a dry frying pan on both sides a mass of zucchini, eggplant, sweet pepper, onion. Put it in a bowl, add salt and drizzle with olive oil.
Cut the squid into 4 pieces (to get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid with salmon into a roll, string it on skewers with olives.
Fry the squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve squid kebab with salmon on lettuce leaves with grilled vegetables.