Scale

1.5–2 lbs salmon fillets (skin on or off)

1.5 lbs baby potatoes, halved

4 cloves garlic, minced

1 lemon, sliced

3 tbsp lemon juice

3 tbsp olive oil

1 tsp dried dill or Italian seasoning

½ tsp paprika

Salt and pepper, to taste

Fresh parsley for serving

1. Spray slow cooker with nonstick spray or line with parchment.

2. Add halved baby potatoes to the bottom of the slow cooker. Drizzle with 1 tbsp olive oil, salt, pepper, and half the garlic.

3. Place lemon slices on top of potatoes.

4. In a small bowl, mix remaining olive oil, lemon juice, garlic, paprika, dill, salt, and pepper.

5. Place salmon fillets on top of the lemon slices. Brush salmon with the lemon-garlic mixture.

6. Cover and cook on LOW for 2–3 hours, or until salmon flakes easily and potatoes are tender.

7. Gently remove salmon with a spatula and serve over potatoes.

8. Sprinkle with fresh parsley and a squeeze of lemon before serving.

For extra flavor, add a splash of white wine or broth under the potatoes.

Use garlic butter instead of olive oil for a richer taste.

Add asparagus or green beans during the last 30 minutes for a full meal.

Great for meal prep — refrigerates well for 2–3 days.

Keywords: slow cooker salmon, lemon garlic salmon, crockpot fish recipe, salmon with baby potatoes