Prep: 10 minutes
Slow Cook: 1 hour • Serves: 4
1 cup white cooking wine
1 lemon, thinly sliced
2 tablespoons chopped dill, divided
1 bag (12 ounces) steam in bag green beans
1.Sprinkle salmon with 1/4 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.
Approximate nutritional values per serving:
347 Calories, 13g Fat (2g Saturated), 107mg Cholesterol,
611mg Sodium, 7g Carbohydrates, 3g Fiber, 40g Protein
Make this meal more filling by serving the salmon and green beans over a bean-based pasta.
> Repurpose leftovers into salmon cakes or salmon BLTs. It’s a great way to get in some omega-3s.