1 -2 lb. skin-on salmon fillet
Freshly ground black pepper
1 lemon, cut into rounds
1 1/2 c. low-sodium vegetable broth
Juice of 1/2 lemon
2 tbsp. freshly chopped dill, for garnish
Line slow cooker with a large piece of parchment paper. Add a layer of lemon slices to the bottom of the slow cooker, then lay salmon on top.
Season salmon generously with salt and pepper. Add broth and lemon juice to slow cooker. Liquid should come about halfway up your filet. Top salmon with more lemons and cook on low for 2 hours, or until opaque and flaky.