Crockpot Salmon and Vegetable Medley

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Succulent salmon fillets paired with vibrant vegetables, slow-cooked to perfection for a healthy dinner. This American-inspired slow-cooker recipe (whole30), ready in about 135 minutes, pairs salmon fillets, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb (680 g) skin-on, cut into 2-inch pieces salmon fillets
• 2, sliced into 1/2-inch rounds zucchini
• 1, sliced into thin strips red bell pepper
• 1, sliced yellow onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

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Instructions

1. Step 1: Place 1.5 lb salmon fillet pieces, 2 sliced zucchinis, 1 sliced red bell pepper, and 1 sliced yellow onion into the slow cooker.
2. Step 2: Add 3 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup water; stir gently to combine.
3. Step 3: Cover and cook on low for 2 hours or high for 1 hour until salmon is cooked through and vegetables are tender.