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Nutrition Facts
Serving Size 1 (433g) Recipe makes 4 servings
Calories 377
Calories from Fat 160		(42%)
Amount Per Serving		%DV
	Total Fat 17.9g	27%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 125mg		41%
Sodium 791mg		32%
Potassium 1227mg		35%
Total Carbohydrate 5.2g		1%
	Dietary Fiber 2.1g	8%
	Sugars 2.5g
Protein 48.3g		96%
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Baked Salmon With Bok Choy

Recipe #364616 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Just Nora
Apr 5, 2009

This is an old Atkins recipe, but it's just delicious, and obviously very low carb! Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green. Recipe developed by Wendy Kalen.

SERVES 4 -6 , 4 -6 entree servings (change servings and units)

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 lbs salmon fillets, cut into 4 portions
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs bok choy, cut into 1 1/2-inch pieces
1/2 teaspoon lemon peel, grated

For the Red Pepper Puree

1/4 cup roasted red pepper, patted dry
1/4 cup mild chunky salsa

Directions

1
Heat oven to 475°F.
2
Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
3
Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
4
Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
5
To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.