This slow cooker salmon recipe is one of the easiest and tastiest fish recipes that you will ever make! Everything gets tossed into the slow cooker and left to cook for a few hours before the quinoa is added to soak up all of the lemony broth! It is SUPER healthy and a great recipe to try if you are trying to add more fish to your diet.
When I am looking for slow cooker recipes, the last thing I want to do is dirty up a bunch of dishes with pan searing the protein before adding it to the crockpot. While sometimes it is necessary to develop the flavor, this recipe does not need it.
The herby lemony broth that the salmon, olives, and tomatoes are cooked in gets fully absorbed by the quinoa, making this dish extra flavorful!
And it is extremely versatile with the ability to swap out the salmon for a variety of other proteins like cod, haddock, or even chicken! You will just need to adjust the cooking time accordingly.
The Health Benefits Of Salmon
Salmon is particularly high in selenium, an important nutrient that is involved in DNA synthesis. It is a great source of omega-3 fatty acids which are a heart-healthy fat that supports brain health, and it is rich in B12, which is necessary for producing red blood cells and maintaining a healthy central nervous system.
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Wild Salmon Vs Farmed Salmon
There was recently an incredible documentary that came out on Netflix called “You Are What You Eat: A Twin Experiment“, where a group of multiple identical twins each changed their diets and lifestyles in a scientific experiment to see how food impacts the body.
In episode 3, the documentary takes a look at the drastic difference between wild-caught salmon and farm raised salmon.
My biggest concern with this is the overuse of antibiotics in aquaculture. It is not well regulated, and the human ingestion of these antibiotics over the long term has been shown to cause people to become antibiotic-resistant. Large amounts of antibiotics have also been shown to disrupt the gut microbiome which is essential for good health.
So while both wild salmon and farmed salmon have many health benefits, it is my personal choice to try to purchase wild salmon when I can. It is slightly more expensive, but worth the investment, in my opinion.
The American Heart Association recommends that most adults eat two servings of fatty fish per week, and since both salmons contain high amounts of omega-3’s, protein, and nutrients, any type of salmon is still a nutritious choice for this salmon and quinoa recipe.
How To Make Slow Cooker Salmon
Salmon cooked in a slow cooker is a super easy way to make salmon! Make sure to scroll down to the recipe card for the full list of ingredients and instructions.
Season the salmon with a pinch of salt, a pinch of pepper, 1/8 tsp paprika, and 1/8 tsp cumin. Spread it around on the salmon with your hands to evenly coat. Slice the salmon into portion-sized pieces.
Drizzle 1 tbsp of olive oil in the bottom of a slow cooker and place the salmon on top, skin side down.
In a large mixing bowl add the remaining 2 tbsp of olive oil, cherry tomatoes, minced garlic, white wine, lemon juice, olives, Italian seasoning, 1/4 tsp salt, and broth. Pour the mixture over the salmon and place a lid on the slow cooker.
Cook on high for 2 hours. Pour in the quinoa, making sure not to pour it directly on the salmon. Use a wooden spoon to make sure that every piece of quinoa is submerged in the broth. Place the lid back on, turn the heat to low, and slow cook for 1 hour 15 minutes.
You will know it is done when all of the liquid is fully absorbed by the quinoa. Sprinkle with parsley, and transfer to plates. Serve with a healthy side for salmon like roasted broccoli and carrots and enjoy!
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Did you make this salmon crockpot slow cooker recipe? It would mean so much to me if you would give it a star rating inside the recipe card!
Slow Cooker Salmon With Olives, Tomatoes, and Lemony Quinoa
Equipment
- slow cooker
Ingredients
- 1 1/2 pounds salmon wild caught is recommended
- 1/8 tsp paprika
- 1/8 tsp cumin
- 3 tbsp extra virgin olive oil, divided
- 4 large garlic cloves, minced or pressed through a garlic presser
- 15 oz mixed pitted olives like green olives. and kalamata olives
- 2/3 cup dry white wine
- 1/4 cup lemon juice
- 10 oz cherry tomatoes
- 1 1/2 tbsp italian seasoning
- 1/2 tsp table salt, plus a pinch for seasoning the fish
- pinch of pepper
- 1/2 cup vegetable broth
- 3/4 cup plain dry quinoa
Instructions
- Season the salmon with a pinch of salt, a pinch of pepper, 1/8 tsp paprika, and 1/8 tsp cumin. Spread it around on the salmon with your hands to evenly coat. Slice the salmon into portion-sized pieces.
- Drizzle 1 tbsp of olive oil in the bottom of a slow cooker and place the salmon on top, skin side down.
- In a large mixing bowl add the remaining 2 tbsp of olive oil, cherry tomatoes, minced garlic, white wine, lemon juice, olives, Italian seasoning, 1/4 tsp salt, and broth. Pour the mixture over the salmon and place a lid on the slow cooker.
- Cook on high for 2 hours. Pour in the quinoa, making sure not to pour it directly on the salmon. Use a wooden spoon to make sure that every piece of quinoa is submerged in the broth. Place the lid back on, turn the heat to low, and slow cook for 1 hour 15 minutes.
- You will know it is done when all of the liquid is fully absorbed by the quinoa. Sprinkle with parsley, and transfer to plates. Serve with a side vegetable like roasted broccoli and carrots and enjoy! Season with salt as needed.
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