Slow-cooked Lemon-dill Salmon with Asparagus

Lightly grease the inside of your crockpot or multicooker with 1 tablespoon of olive oil.

Pat dry 4 (6 oz) salmon fillets and season evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder (if using).

Place 1 pound of trimmed asparagus spears at the bottom of the crockpot. Arrange the seasoned salmon fillets over the asparagus.

Top the salmon with thinly sliced rounds from 1 whole lemon and sprinkle generously with 1/4 cup of fresh chopped dill. Pour 1/2 cup of vegetable broth around the salmon and asparagus.

Cover the crockpot and cook on high for 2 hours to 2 1/2 hours, or until the salmon flakes easily with a fork. Cooking time may vary depending on your specific appliance.

Carefully remove the salmon and asparagus from the crockpot and serve immediately.