How do you get a smoky flavor in the slow cooker? With the magic of smoked paprika—made from Spanish chiles that have been dried over a wood fire. Smoked paprika—also called pimenton—can be mild or hot, but most of what’s on super-market shelves is of the mild variety.
Serves 4
Prep: 15 minutes
Slow Cook: 5 hours (low) or 2½ hours (high), plus 25 minutes (high)
Total: 5 hours 40 minutes
2 teaspoons grated lemon zest
½ teaspoon smoked paprika
½ teaspoon garlic powder
1¼ teaspoons salt
¾ teaspoon black pepper
12 ounces baby Yukon Gold potatoes, quartered
1 small head cauliflower (about 1½ pounds), cut into large florets
1 large yellow onion, cut into quarters
2 tablespoons extra-virgin olive oil
½ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 tablespoon fresh lemon juice
4 salmon fillets (4 ounces each), skin removed
4 slices Whole30-compliant bacon, crisp-cooked and crumbled
Fresh chopped parsley
In a small bowl, stir together the lemon zest, paprika, garlic powder, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. In a 6-quart slow cooker, combine the potatoes, cauliflower, and onion. Drizzle the vegetables with the olive oil and sprinkle with the seasoning. Toss to combine. Add the broth and lemon juice.
Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours.
Sprinkle the salmon with the remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place the salmon on the vegetables. Turn the cooker to high if using the low setting. Cover and cook for 25 minutes, or until the salmon just starts to flake with a fork.
Serve the salmon with the potatoes and vegetables. Top servings with crumbled bacon and parsley.