Like pasta, I don’t think you can ever have enough quick and easy salmon dinner recipes. This slow cooked salmon with citrus happens to take less than 10 minutes of “hands on” time, which makes it a perfect weekday winner in my book!
However, when buying salmon, it really is super important to go wild. Farm-raised salmon is actually very high in a type of pro-inflammatory fat called arachidonic acid (AA). (Note: You can read more about arachidonic acid HERE.) You can learn more about buying the cleanest and healthiest fish HERE.
This particular recipe for slow cooked salmon combines the brightness of citrus with the crispness of white wine (don’t worry if you are serving it to kids because the alcohol cooks off and leaves behind only the flavor.)
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 2 stalks leeks, cleaned and sliced into 1-inch rounds
- 1 package (9-ounces) frozen artichoke hearts, thawed
- ¼ cup chopped parsley
- Unrefined sea salt, to taste
- 4 (6-ounce) wild salmon fillets, rinsed and blotted dry
- 1 orange, sliced
- 1 lemon, sliced
- 1 teaspoon raw honey
- ½ cup orange juice
- ½ cup Chardonnay
- Heat the oil in a large saucepan over medium heat. When the oil is hot, add the onions, leeks, and artichokes; sauté for approximately 5 minutes, or until onions and leeks are softened. Mix in the parsley and season the vegetables with salt. Arrange the vegetables on the bottom of a 5 or 6 quart slow cooker.
- Season the salmon with salt. Arrange the salmon on top of the vegetables. Arrange the orange and lemon slices on top of the salmon. In a small bowl, whisk together the honey, orange juice and Chardonnay.
- Pour the liquid over the fish and vegetables. Cover and cook the fish on high for approximately 45 minutes. Since every slow cooker is somewhat different, you will want to check the fish after about 45-minutes and then continue cooking an additional 20 to 45 minutes, or until fish is done to your liking.