Slow Cooker Salmon

Ingredients:

Slow Cooker Meal

2 Tbsp coconut oil, divided
3 large beets
2 large parsnips or turnips
6 large carrots
1 small white or yellow onion, sliced
2 tsp Himalayan salt, divided
1 Tbsp dried parsley
4 small salmon fillets
1 large bunch kale
1 bunch fresh parsley
1 lemon
2 garlic cloves, crushed
1 Tbsp fresh dill

Dressing & Toppings

1 cup sheep yogurt
2 tbsp lemon juice
2 tbsp dill
1 clove garlic, crushed
1 tsp Himalayan salt
½ cup chopped macadamia and brazil nuts

Instructions:

1. Wash and chop all root veggies into similar sized rounds or slices. Place veggies in a 6 qt or larger crock pot, and sprinkle with 1 Tbsp coconut oil, 1 Tbsp dried parsley and 1 tsp salt before covering and turning on high.
2. In a small bowl mix together juice of one lemon, 2 garlic cloves and 1 Tbsp chopped fresh dill.
3. Place salmon fillets in a shallow glass container, and drizzle with marinade. Set aside in the fridge for later.
4. After the veggies have been cooking on high for nearly 3 hours, wash, dry, de-stem and rough chop kale and parsley.
5. Open crock pot and layer in kale topping it with the remaining 1Tbsp of coconut oil and 1 tsp salt. Layer parsley above. Finally, lay salmon fillets on top of parsley.
6. Close crock pot and continue cooking on high for 60-90 minutes until salmon fillets are cooked through.
7. While the salmon is cooking, combine yogurt, lemon juice, dill, garlic and salt in a bowl or jar and mix well. Cover and set aside in the fridge until ready to serve.
8. Roughly chop macadamia nuts and brazil nuts. Set aside in the fridge until ready to serve.
9. Once salmon is cooked and ready to eat, serve veggies, greens and salmon, topping with a dollop of yogurt dressing, and a sprinkling of crushed nuts.
10. Enjoy!