Description

This Slow Cooker Lemon-Garlic Salmon and Baby Potatoes recipe delivers a perfectly tender, flavorful meal with minimal effort. It’s healthy, simple, and naturally gluten-free—ideal for busy weeknights.

Ingredients

4 salmon fillets (4–6 oz each), skin-on or off

1 1/2 lbs baby potatoes, halved

2 tbsp olive oil

3 garlic cloves, minced

1 lemon, thinly sliced

Juice of 1/2 lemon

1 tsp dried thyme or Italian seasoning

Salt and pepper to taste

Fresh parsley for garnish

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Instructions

1. Place baby potatoes in the bottom of a slow cooker.

2. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and thyme. Toss to coat.

3. Layer garlic and lemon slices over the potatoes.

4. Place salmon fillets on top of the lemon layer.

5. Drizzle remaining olive oil and lemon juice over the salmon.

6. Cover and cook on LOW for 2 to 2.5 hours, or until salmon flakes easily and potatoes are fork tender.

7. Garnish with fresh parsley and serve immediately.

Notes

For crispier salmon skin, sear the fillets skin-side down before adding to the slow cooker.

Swap baby potatoes with sweet potatoes or carrots for variety.

Add asparagus or green beans in the last 30 minutes for a full one-pot meal.