Ingredients
4 (6-ounce) salmon fillets
6 lemon slices (thinly sliced)
2 tablespoons fresh dill (plus extra for garnish)
2 tablespoons olive oil
3 garlic cloves (minced)
1 teaspoon salt
1/2 teaspoon black pepper
8 asparagus spears
1 tablespoon almond flour
1/4 cup water
Instructions
Preheat crockpot to low heat.
Line a large slow cooker with parchment paper or aluminum foil for easy cleanup.
Pat salmon fillets dry and season both sides with salt, pepper, and 1 tablespoon olive oil.
Place 2 lemon slices, 1/2 teaspoon dill, and 1 clove garlic under each salmon fillet.
Fold edges of parchment/foil upward to form packets.
Transfer packets to the crockpot, add remaining dill, lemon slices, and garlic in the base.
Pour water around the edges and cook for 2 hours on low.
During the last 10 minutes, sprinkle almond flour over the salmon and asparagus for a crunchy finish.
Let rest 5 minutes before serving.
Notes
Substitute asparagus with zucchini or cauliflower for dietary preferences.
Can be assembled up to 8 hours in advance before cooking.
Use fresh lemon juice (1 tsp) if added post-cooking for extra brightness.
- Prep Time: 15
- Cook Time: 120
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Seafood / American
- Diet: Keto
Nutrition
- Serving Size: 1 fillet and 2 asparagus spears
- Calories: 410
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 70mg