Slow Cooker Lemon Dill Salmon with Asparagus

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

Slow Cooker

Ingredients

4 (6-ounce) salmon fillets
1 pound asparagus, trimmed
2 tablespoons butter, melted
2 garlic cloves, minced
Juice of 1 lemon
2 tablespoons chopped fresh dill
1 lemon, sliced
Salt and black pepper to taste

Instructions

Lay the trimmed asparagus in an even layer across the bottom of the slow cooker.
Set the salmon fillets on top of the asparagus.
Stir together the melted butter, minced garlic, lemon juice, chopped dill, salt, and pepper.
Pour the butter mixture evenly over the salmon.
Arrange the lemon slices across the top of the salmon.
Cover and cook until the salmon flakes easily and the asparagus is tender.
Remove the lemon slices before serving if you prefer.

Notes

Use fresh dill for the clearest flavor, or swap in 2 teaspoons of dried dill if that is what you have on hand. Leftovers reheat gently on low heat with a splash of water to keep the salmon from drying out. The asparagus works best when it starts at room temperature rather than straight from the fridge.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker