Crock Pot Salmon Fillets and Vegetables
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Easy, healthy and delicious crock pot salmon fillets and vegetables in a tasty Asian style sauce
  • 10 ounces salmon fillets
  • 1 package frozen Asian stir fry vegetable blend (12 to 16 ounces)
  • Salt & Pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 teaspoon sesame seeds, optional
  1. I used my 1-1/2-Quart crock pot.
  2. Dump the frozen vegetables in the slow cooker.
  3. Season the salmon with salt and pepper to taste.
  4. Place salmon on top of the vegetables.
  5. Mix together the soy sauce, honey and lemon juice and drizzle over the salmon.
  6. Drizzle with sesame seeds, if using.
  7. Cover and cook on LOW 2 to 3 hours, until the salmon is done to your liking. I'm a huge salmon lover, so like it on the just barely done side and cooked mine about 2-1/2 hours.
  8. Serve with brown rice, if desired.
  9. Drizzle everything with the sauce from the slow cooker.
Martha's Notes
Nutritional Estimates Per Serving (1/2 fish and vegetables): 190 calories, 6.8 g fat, 16.4 g carbs, 2.5 g fiber, 16.7 g protein and *5 Weight Watchers Points Plus
Recipe by Simple Nourished Living at