Slow Cooker Salmon with Creamy Lemon Sauce

Prep Time: 10

Cook Time: 2 20

Total Time: 2 30

Servings: people

Calories: 330kcal

Line slow cooker with a large piece of parchment paper.
Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.
Place salmon on top of lemon slices; spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian Seasoning. Using your fingers, rub the seasoning all over the salmon.
Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.
The liquid should come about halfway up the fillet.
Cook on LOW for 2 hours, or until opaque and flaky.
Preheat oven to 400F.
Lift up the slow cooker bowl and pop it in the oven for about 5 to 8 minutes to get a bit of that browning on top of the fish. (Most slow cooker bowls can handle oven heat up to 400F)
Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.

Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream.
Bring to a simmer.
Set heat to LOW; cover the pot and cook for 8 minutes.
Uncover; stir in lemon zest, set heat to HIGH and cook for 2 more minutes, or until the sauce has thickened a bit and reduced.
Remove from heat; taste for seasonings and adjust accordingly.
Cut up the salmon into individual fillets.
Pour sauce over the fillets and garnish with parsley.
Serve with lemon wedges.

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