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Salmon with Lemon, Capers, and Rosemary by Rachel Rappaport with B.E. Horton, MS, RD

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

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