1 skin-on salmon fillet (about 1½ pounds)
1 cup white cooking wine
1 lemon, thinly sliced
2 tbsp chopped dill,divided
12 oz steam in bag green beans
1
Sprinkle salmon with ¼ 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.
Fiber Fuel-Up: Make this meal more filling by serving the salmon and green beans
over a bean-based pasta.
Ingredients
1 skin-on salmon fillet (about 1½ pounds)
1 cup white cooking wine
1 lemon, thinly sliced
2 tbsp chopped dill,divided
12 oz steam in bag green beans