Ingredients
Units
Scale
- Nonstick cooking spray
- 4 salmon fillets with skin (about 6 ounces each)
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 lemon, zested
- 1 lemon, juiced (about 3 tablespoons of juice)
- 4 shallots, sliced
- 2 tablespoons olive oil (you can also use avocado oil)
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray the bottom of a medium-sized crockpot lightly with nonstick cooking spray.
- Then, use tongs to place the salmon pieces skin-side down in the bottom of the pot.
- Add the garlic, wine, lemon zest, and lemon juice, shallots, olive oil, dill, salt and pepper to the crockpot.
- Put on the lid and set the time to 2 hours on low.
- When the cook time is up, you can remove the cooked salmon to a serving dish.
- Then, pour the liquid from the crockpot into a small saucepan and heat over medium heat on the stovetop. Reduce the liquid for 3-4 minutes and then pour over the salmon.
- Serve warm.
Notes
- This recipe is not easily doubled as the fish will likely overlap and will not cook properly.
- You can use other dried herbs in place of dried dill including dried thyme.
- The salmon is great served with steamed white rice that can help soak up the sauce. It also goes well with a side of steamed veggies to make it a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Fish
- Method: Slow cooker
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece of fish
- Calories: 334
- Sugar: 2.6 g
- Sodium: 280.8 mg
- Fat: 15.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 8 g
- Fiber: 0.6 g
- Protein: 38.6 g
- Cholesterol: 86.9 mg