Weight Watchers Recipe of the Day: Easy Healthy Slow Cooker Salmon Fillets with Asian Vegetables
(190 calories | 8 4 4 myWW *SmartPoints value per serving)
This crock pot salmon fillets with Asian style vegetables is a personal favorite. I’ve made it 2 or 3 times since beginning this year of slow cooking adventure. I kept waiting to get a better picture before posting it. But that’s not likely to happen because it’s too dark for me to get a photo by the time we eat dinner and there is never enough left when we are finished 🙂
This crock pot salmon fillets and Asian style vegetables is a perfect dinner for two.
The idea comes from this Crock Pot Salmon Fillets and Green Beans I saw on A Year of Slow Cooking. Steph was right, slow cooked salmon turns out moist and flavorful!
Skinny Slow Cooker Salmon with Vegetables Recipe Notes
It comes together in minutes – just dump in a bag of frozen vegetables, place your salmon on top, season with salt and pepper and pour in a simple sauce, cover and cook. And it takes only 2-3 hours on LOW, which works well for me because I work mostly from home.
This is the kind of dish that is best made on a day when you are around to check on it, so you don’t end up with overcooked salmon.
How Many Calories/WW SmartPoints in this Crockpot Salmon Recipe?
Each serving has approximately 190 calories and
8 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
12/7 Update: This recipe proves that patience is a virtue! I love salmon and know that it’s good for me so I try to eat it as often as I can.
When I first began making the recipe it had *5 Weight Watchers PointsPlus. Then in December of 2015 when Weight Watchers introduced SmartPoints with it’s Beyond the Scale Program, the SmartPoints value of this beloved salmon recipe shot up to *8 SmartPoints because of the honey.
I didn’t care. I just kept eating it, just as I had under PointsPlus, because I love salmon and I love this easy way to make it.
Now with the release of the new WW Freestyle Program, the only ingredient that has points and needs to be tracked in this recipe is the honey which has *4 Freestyle SmartPoints. The salmon now has *0 SmartPoints! All I can say is it’s about time 🙂
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
It’s definitely the kind of recipe that can be varied in lots of ways by mixing up the kinds of fish and vegetable blend you use. I think it would work well with thin boneless, skinless chicken breasts too.
Slow Cooker Salmon Recipe Variations:
- Different fish – most any fish would work – halibut, haddock, cod, tilapia, shrimp etc.
- Chicken – thin boneless skinless chicken breasts would work, but may take longer (3 to 4 hours)
- Different veg – any variety of frozen/fresh mixed vegetable blend should work
- Spicier – add chile or dried red pepper flakes or hot sauce
- Different sauce – substitute bottled stir fry sauce of your choice. Though not Asian, this would also be nice with topped with lemon slices and drizzled with white wine and lemon juice.
Can You Put Frozen Fish in the Slow Cooker?
Yes. Did you know that you don’t have to thaw frozen fish? According to this article from the Kitchn, you can skip thawing and cook frozen fish straight from the freezer. You’ll want to add a few minutes cooking time to your recipe to account for it being frozen.
Should I Brine the Salmon?
Because the slow cooker provides a moist environment, there’s really no reason to brine the salmon before cooking it in the crockpot. However if you want to, it is certainly fine to brine it.
What Veggies Go Well with Salmon?
Most any vegetable you like is a great accompaniment to salmon. Some of our favorites include:
- Green Beans
- Sweet Potatoes
- Bok Choy
If you’ve made this Slow Cooker Asian-Style Salmon and Veggies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crock Pot Salmon Fillets & Asian Vegetables Recipe
- 10 ounces salmon fillets
- 1 package (12 to 16 ounces) frozen Asian stir fry vegetable blend
- Salt & Pepper
- 2 tablespoons soy sauce (gluten-free, if desired)
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon sesame seeds (optional)
- Ideal slow cooker size: 1-1/2-Quart.
- Dump the frozen vegetables in the slow cooker.
- Season the salmon with salt and pepper to taste.
- Place salmon on top of the vegetables.
- Mix together the soy sauce, honey and lemon juice and drizzle over the salmon.
- Drizzle with sesame seeds, if using.
- 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.
- Serve with brown rice, if desired.
- Drizzle everything with the sauce from the slow cooker.
Source: Adapted from A Year of Slow Cooking
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Here’s a video with another yummy looking 3-Ingredient Slow Cooker Sweet Thai Chili Salmon from Erin Chase of $5 Dollar Dinners I can’t wait to try:
If you like crock pot salmon fillets, you might also like:
- Slow Cooker Apricot Salsa Salmon
- Quick Easy Salmon Patties
- Salmon & Lentil Salad
- Prosciutto Wrapped Cod
- 5-Ingredient Easy Glazed Salmon
- Salmon, Egg & Asparagus Salad
- Summer Salmon Panzanella Salad
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