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Prep Time: 15 minutes
Prep Time: 15 minutes
Cook Time: ~1-1.5 hours on low
Cook Time: ~1-1.5 hours on low
Serves: 4
Serves: 4
Sodium: ~180 mg per serving
Sodium: ~180 mg per serving
Ingredients
Ingredients
Salmon:
Salmon:
1.5 lbs salmon
1 lemon, juiced
1 lemon, sliced
1/4 cup orange juice
2 tbsp olive oil
pepper
Pesto:
Pesto:
1/4 cup lightly salted roasted pistachios
1 clove of garlic
2 cups of arugula mix
1 oz Parmesan cheese, grated
1/4 cup olive oil
2 tbsp lemon juice
Method
Method
Set the crockpot to low heat and coat the bottom with a drizzle of olive oil
Place salmon portions in the crockpot and drizzle with lemon and orange juice. Sprinkle with black pepper, and top each piece with a lemon slice. You can add more orange juice/lemon juice to cover the bottom of your crockpot.
Cover and cook on low for 1–1.5 hours, or until the salmon reaches an internal temperature of 145°F
Pesto:
Pesto:
In a food processor, pulse garlic and pistachios until finely chopped.
Add arugula and pulse a few times to combine.
Add Parmesan, turn on the processor, and slowly drizzle in olive oil until the pesto is smooth.
Finish with a squeeze of lemon juice and pulse once more to incorporate.
Plate the cooked salmon and spoon the pesto over the top!
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