Lunch: Slow-Roasted Salmon with Dill Cream Recipe | MyRecipes

Recipe by David Bonom We were amazed by the incredibly moist, succulent texture this technique creates. Ask at the fish counter for a cut from the center or top rather than the tail end so that the fillet has the same thickness throughout. This will ensu

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Slow-Roasted Salmon with Dill Cream Recipe | MyRecipes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Cooking spray
1/2 bunch fresh dill, divided
1 orange, cut into slices
1 lemon, cut into slices
3 tablespoons water
1 (2 1/2-pound) salmon fillet, skin on
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup light sour cream
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Orange wedges (optional)
Lemon wedges (optional)

Instructions

In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.
While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired.