Description
A delightful dish combining rich flavors and tender textures, featuring salmon infused with a buttery garlic sauce and fresh dill potatoes.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 1.5 lbs baby potatoes, halved
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- Lemon slices (for garnish, optional)
Instructions
- In a small saucepan, melt the butter over low heat. Add minced garlic and lemon juice, stirring until fragrant. Remove from heat and set aside.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. Place the salmon fillets in the slow cooker.
- Arrange the halved baby potatoes around the salmon in the slow cooker. Pour the garlic butter sauce over the salmon, ensuring each piece is well-coated. Sprinkle with fresh dill.
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the salmon flakes easily with a fork and the potatoes are tender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the salmon and potatoes in the microwave.
- If freezing, wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Garlic Butter Salmon, Dill Potatoes, Slow Cooker Recipe