- 2 pounds salmon fillet, no skin (take the skin off – too much fat)
- Cooking spray
- 1/2 bunch fresh dill, divided
- 1 orange, cut into slices
- 1 lemon, cut into slices
- 3 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup light sour cream
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Orange wedges (optional)
- Lemon wedges (optional)
How to Make It
- In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
- Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
- Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.
- While salmon cooks, combine reserved dill fronds, sour cream, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired.