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Salmon With Bok Choy and Apple Slaw

Salmon With Bok Choy and Apple Slaw
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
  2. Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.
By November, 2011

Nutritional Information

  • Per Serving
  • Calories 289
  • Fat 12g
  • Sat Fat 2g
  • Cholesterol 90mg
  • Sodium 514mg
  • Protein 35g
  • Carbohydrate 10g
  • Sugar 7g
  • Fiber 2g
  • Iron 2mg
  • Calcium 177mg
What does this mean? See Nutrition 101 .

Quick Tip

If you can find only skin-on salmon fillet, go ahead and use it. Once the fish is cooked, the flesh can easily be separated from the skin.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.