Slow-Roasted Salmon With Dill Cream

• 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)

1. 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.
2. 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.
3. 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.
4. 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.

cooking spray, fresh dill, orange, lemon, water, salmon fillet, kosher salt, freshly ground black pepper, light sour cream, canola mayonnaise, lemon rind, lemon juice, mustard, orange wedges, lemon wedges

Taken from www.myrecipes.com/recipe/slow-roasted-salmon-dill-cream (may not work)