Salmon with Lemon, Capers, and Rosemary
Salmon is very moist and tender when cooked in the slow cooker.
INGREDIENTS | SERVES 2
8 ounces salmon
⅓ cup water
2 tablespoons lemon juice
3 thin slices fresh lemon
1 tablespoon nonpareil capers
½ teaspoon minced fresh rosemary
Place the salmon on the bottom of a 2-quart slow cooker. Pour the water and lemon juice over the fish. Arrange the lemon slices in a single layer on top of the fish. Sprinkle with capers and rosemary.
Cook on low for 2 hours. Discard lemon slices prior to serving.
PER SERVING Calories: 170 | Fat: 7g | Sodium: 180mg | Carbohydrates: 2g | Fiber: 0g | Protein: 23g