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Slow cooking is a great way to cook salmon! Ideally you will need to use a five to seven quart slow cooker to accommodate all portions of the salmon.
Serves: 6
  • 2¼ cups low sodium chicken stock
  • ¾ cup green French lentils
  • ½ cup carrots, diced
  • ¼ cup celery, diced
  • 1 bay leaf
  • 1 lb. small golden or red beets, scrubbed and trimmed
  • 1 Tbsp olive oil
  • Sea salt and ground black pepper, to taste
  • 1 lemon, zested and juiced, divided
  • 1 orange, zested and juiced
  • 1 Tbsp organic honey
  • 6 (4-5 oz) wild caught salmon fillets, scaled and pin bones removed
  • 2 Tbsp parsley, chopped
  1. Combine first 6 ingredients together in a slow cooker and stir. Drizzle beets with oil and season with salt and pepper.
  2. Wrap beets tightly in foil or parchment and place on top of lentil mixture in slow cooker. Cook on low heat for 5 to 5½ hours or until lentils are tender and beets can be pierced easily with a knife.
  3. Meanwhile, set aside 1 tsp lemon juice for lentils.
  4. In a small saucepan set over high heat, bring remaining lemon juice and zest, orange juice and zest and honey to a boil. Reduce heat to medium and simmer until juice has thickened and is reduced to about 2 Tbsp.
  5. Remove beets from wrapping and let rest until cool enough to handle. Peel beets by slipping off and discarding skins, slice beets into wedges and keep warm.
  6. Place 1 sheet parchment over lentil mixture in slow cooker.
  7. Season salmon with salt and pepper, brush tops with citrus glaze and arrange salmon on parchment, skin side down.
  8. Place lid on slow cooker and continue to cook on low for 25 minutes or until salmon is opaque in center. Remove salmon by lifting out parchment.
  9. Remove bay leaf, stir reserved 1 tsp lemon juice and parsley into lentil mixture and season with salt and pepper.
  10. To serve, place a mound of lentils and beets in center of plate with 1 salmon fillet over top.
Nutrition Information
Serving size: 4 oz. salmon, 3½ oz lentils, 2 oz beets, 1 tsp. glaze Calories: 330 Fat: 11 g Protein: 31 g