1. Sprinkle salmon with ¼ teaspoon each salt and pepper. In 5- to 6-quart slow cooker, add wine and salmon, skin side down; top salmon with lemon slices and 1 tablespoon dill. Cover and cook on low 1 hour or high 30 minutes or until internal temperature of salmon reaches 145°.
2. Prepare green beans as label directs. Serve salmon sprinkled with remaining 1 tablespoon dill along with green beans.
- 13 g Total Fat
- 2 g Saturated Fat
- 107 mg Cholesterol
- 611 mg Sodium
- 7 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 40 g Protein
Shop Ingredients
Nutritional Information
- 13 g Total Fat
- 2 g Saturated Fat
- 107 mg Cholesterol
- 611 mg Sodium
- 7 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 40 g Protein
Directions
1. Sprinkle salmon with ¼ teaspoon each salt and pepper. In 5- to 6-quart slow cooker, add wine and salmon, skin side down; top salmon with lemon slices and 1 tablespoon dill. Cover and cook on low 1 hour or high 30 minutes or until internal temperature of salmon reaches 145°.
2. Prepare green beans as label directs. Serve salmon sprinkled with remaining 1 tablespoon dill along with green beans.