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Thanks to this tasty soy sauce-glazed salmon, getting in a healthy serving of protein and good-for-you fats never tasted so sweet. Consider the addition of stir-fried vegetables like bell peppers and green onions on the side a nutritional bonus.

Nutrition (per serving)

Calories: 404; total fat: 15.8g; saturated fat: 3.4g; protein: 37.7g; carbohydrates: 26.9g; fiber: 3.2g; cholesterol: 87mg; sodium: 398mg

From The Slim Down South Cookbook by Carolyn O’Neil, M.S., R.D., L.D.

Makes 4 Servings
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¼ cup apple jelly
3 tablespoons rice vinegar
1 tablespoons lite soy sauce
1 teaspoons cornstarch
4 (6-oz.) skinless salmon fillets
¼ teaspoon table salt
2 carrots, cut into thin strips (1 cup)
1 parsnip, cut into thin strips (½ cup)
2 teaspoons vegetable oil
8 green onions, cut into thin strips (2 cups)
1 small red bell pepper, cut into thin strips (1 cup)
How to make it 

Whisk together apple jelly, vinegar, 2 tablespoons of water, soy sauce, and cornstarch in a small bowl.

Sprinkle salmon fillets evenly with salt.

Grill 10 minutes, or just until fish flakes with a fork.

Meanwhile, stir-fry carrots and parsnip in hot oil in a large skillet over medium heat 2 minutes. Add green onions and bell pepper; stir-fry 3 minutes or until crisp-tender. Remove vegetables from skillet, and keep warm.

Add jelly mixture to skillet, and cook, stirring constantly for 1 minute or until thickened.

Spoon about ⅔ cup vegetables onto each of 4 plates; drizzle each serving with 1 tablespoon sauce. Top vegetables with salmon fillets, and drizzle 1 tablespoon sauce over each fillet.