- 1 lemon, sliced 1/4in thick + 1tb juice
- Enough dill sprigs for 1/2tb dill, stems reserved
- 2 6-8oz skin-on salmon fillets, 1-1/2in thick
- 4tb sour cream
- 1tsp mustard
- Line slow-cooker with foil. Place lemon slices in single layer, top with dill stems and add water until it just comes up to lemon slices. Place salmon skin-side down and cook for 1-2 hours on low heat.
- Combine lemon juice and chopped dill with 4-5 and serve with salmon.