1package(12 to 16 ounces) frozen Asian stir fry vegetable blend
Salt & Pepper
2tablespoonssoy sauce (gluten-free, if desired)
1teaspoonsesame seeds (optional)
Ideal slow cooker size: 1-½-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 2-½ hours.
Serve with brown rice, if desired.
Drizzle everything with the sauce from the slow cooker.
This is 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.8*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Crock Pot Salmon Fillets & Asian Vegetables Recipe
Amount Per Serving (1 /2 fish + vegetables)
Calories 190Calories from Fat 61
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Keyword: asian salmon with veggies, slow cooker asian style salmon
Find this recipe online: https://simple-nourished-living.com/crock-pot-salmon-fillets-vegetables/