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Baked Salmon with Bok Choy and Mixed Greens

Atkins Baked Salmon with Bok Choy and Mixed Greens
Net Carbs
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Phase: Phase 2









calculator How to Calculate Atkins Net Carbs


  • 3/4 cup, chopped Snowpeas (Pea Pod)
  • 1/16 tsp Salt
  • 8 oz Chinese Cabbage (Bok-Choy, Pak-Choi)
  • 2 oz Pickled Okra
  • 3 oz Cooked Red Peppers
  • 1/16 tsp Black Pepper
  • 1/2 oz Salsa
  • 1/2 tablespoon Extra Virgin Olive Oil
  • 1 tbsp Reserva Sherry Vinegar
  • 1/4 tablespoon Unsalted Butter Stick
  • 6 oz Atlantic Salmon (Farmed)
  • 1 cup, shredded or chopped Mixed Salad Greens


Use the Atkins recipe for Sherry Vinaigrette for the salad.

  1. Preheat oven to 475° F. Place olive oil and butter in a skillet large enough to hold fish in a single layer.
  2. Place skillet with just the olive oil and butter into the oven for 3 minutes, until butter is melted.  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.
  3. Remove from skillet; tent with foil. 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.
  4. To make puree, blend peppers and salsa in a blender 30 seconds. 
  5. Top bok choy with fish and dollop with the purée.
  6. Toss the greens, okra, peppers and snow peas with the Sherry Vinaigrette.  Serve with the salmon and bok choy.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)