Description
A delightful dish that combines fresh flavors and vibrant colors, featuring tender salmon infused with zesty lemon and aromatic herbs, paired with a medley of seasonal vegetables.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 medium zucchini, sliced
- 2 bell peppers (any color), sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup lemon juice (about 2 lemons)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Instructions
- Lightly grease the inside of your slow cooker with a bit of olive oil to prevent sticking.
- In a large bowl, combine the sliced zucchini, bell peppers, and halved cherry tomatoes. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
- Place the seasoned vegetables at the bottom of the slow cooker, spreading them out evenly.
- In a small bowl, mix together the lemon juice, minced garlic, chopped parsley, chopped dill, and 2 tablespoons of olive oil. Season the salmon fillets with salt and pepper on both sides.
- Lay the salmon fillets on top of the vegetables in the slow cooker. Pour the lemon herb mixture over the salmon, ensuring each fillet is well coated.
- Cover the slow cooker and set it to low heat. Cook for about 2 to 3 hours, or until the salmon is tender and flakes easily with a fork.
- Once cooked, carefully remove the salmon and vegetables from the slow cooker. Arrange them on a serving platter, garnishing with additional fresh herbs if desired.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or on the stovetop until heated through.
- For freezing, do so before cooking and thaw in the fridge overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with veggies
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Lemon Herb Salmon, Slow Cooker, Summer Veggies, Healthy Recipe