Slow Roasted Salmon With Dill Cream

Step 1: In a large, oval, slow cooker, place a piece of foil long enough to overhang the sides. Coat the foil and slow cooker sides with cooking spray.

Step 2: Chop enough dill fronds to equal 2 tablespoons; set aside.

Step 3: Line the slow cooker bottom with the remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.

Step 4: Season the flesh side of the salmon with salt and pepper; place the fillet, skin side down, on top of the citrus. Cover and cook on low for 2 1/2 hours or until the fish flakes easily when tested with a fork. Using the foil as handles, lift the salmon fillet out of the slow cooker; let it stand 10 minutes. Lift fillet off the herbs, and transfer to a serving platter.

Step 5: While the salmon cooks, combine the reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate.

Step 6: Serve the salmon warm or at room temperature with the dill cream sauce and orange and lemon wedges, if desired.