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Salmon on a plate
Andrew Fowler

Crockpot Salmon

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Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 skinless salmon fillets 5 oz each
  • 1 lb Yukon Gold potatoes cut into 1/8-inch slices
  • 1 medium fennel bulb cored and thinly sliced
  • 3/4 cup hot low-sodium vegetable broth
  • 1 lemon thinly sliced with seeds removed
  • 1 tsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill

Method
 

  1. Layer potatoes and fennel in a 6-quart oval slow cooker; add hot broth. Cover; cook on high 1 1/2 to 2 hours until potatoes are nearly tender.
  2. Brush salmon with oil; season with salt and pepper. Arrange in one layer over hot vegetables; top with lemon slices.
  3. Cover; cook on high 20 to 35 minutes until salmon reaches 145°F at thickest part and potatoes are fully tender. Check fish after 20 minutes.
  4. Carefully lift fillets with a wide spatula. Divide potatoes and fennel among 4 plates.
  5. Top each serving with one salmon fillet and a little cooking broth.
  6. Sprinkle each with one-quarter of the dill; serve promptly.