Asian Salmon
Shannon Clark
Shannon Clark
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912 Calories
164 g Carbs
25 g Protein
17 g Fat
Total Time
3 servings

Get your vitamin C and a great, tangy taste with this recipe. Because it's served with brown rice, it's a good option for long-term energy.


  • 1 fillet salmon fillet
  • 1 cup, chopped red bell pepper, sliced
  • ½ whole onion, sliced
  • 2 tbsp olive oil
  • 2 Tbsp rice wine vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp brown sugar
  • ½ tsp splenda
  • 3 cup brown rice
  • 1 tsp garlic, minced
  • ½ cup snow peas

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  1. In a bowl, whisk together olive oil, rice vinegar, low sodium soy sauce, brown sugar, Splenda, and minced garlic.
  2. Place salmon and sliced vegetables in an oven-safe dish and drizzle with sauce.
  3. Place in the fridge for about an hour to allow the sauce to marinate the salmon.
  4. Bake salmon at 350 degrees F for about 30 minutes, or until the salmon flakes easily with a fork.
  5. While baking, prepare brown rice according to package directions.

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