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Slow Cooker Salmon with Lemon and Parsnips

Slow Cooker Salmon with Lemon and Parsnips
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Prep Time: 20 min Serves: 5
Cooking Time: 5 min Yield: 5 portions
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A root vegetable that’s closely related to carrots, parsnips are rich in potassium, which can help lower blood pressure. And besides being a high-quality protein, salmon also contains omega-3 fatty acids that decrease inflammation and improve arterial function.



1. Clean 4 large parsnips and place then in the slow cooker whole. Add white wine, half of sliced shallots, salt and pepper.
2. To surpeme the lemon, slice the ends off, set it on one end and slice off the peel and pith all around the outside of it just enough to reveal the fruit, keeping as much of it intact as possible. Using a paring knife, slice along the membrane as close to it as possible on both sides of the section to free it from the lemon. Repeat until you’ve removed half the sections from the lemon and add them to the slow cooker. Reserve the other half.
3. Cook parsnips on high for 4.5 hours.
4. Season salmon with salt and pepper on both sides, then nestle in the slow cooker with the parsnips and cook on high for a half hour.
5. Meanwhile, slice the remaining sections from the lemon and reserve.
6. Remove the salmon with a fish spatula taking care to keep it intact.
7. Season parsnips and salmon with salt and pepper and serve with remaining lemon sections.

Take care when removing the fillet; use a fish spatula so that it doesn’t fall apart.

PC: Arthur Bovino


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