1package(12 to 16 ounces) frozen Asian stir fry vegetable blend
Salt & Pepper
2tablespoonssoy sauce (gluten-free, if desired)
2tablespoonshoney
2tablespoonslemon juice
1teaspoonsesame seeds (optional)
Instructions
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.
Recipe Notes
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.Serving size: ½ recipeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Crock Pot Salmon Fillets & Asian Vegetables Recipe
Amount Per Serving (1 /2 fish + vegetables)
Calories 190Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Carbohydrates 16.4g5%
Fiber 2.5g10%
Protein 16.7g33%
* Percent Daily Values are based on a 2000 calorie diet.