1/2 pound to 2 pounds of salmon
12 ounces of fresh spinach
1/2 teaspoon black pepper
3/4 teaspoon kosher salt
2 teaspoon dill
1/4 cup vegetable broth
Wash your spinach and drop it into the crockpot. It will look like a lot, but it really shrinks down. Place your fish onto the bed of spinach, and sprinkle it on each side with the spices and herbs. Slice the lemons and layer them on top of the fish and on all sides of it. Add the broth.
Cook on LOW for 2 hours, or until fish flakes easily with a fork.
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