1. Sprinkle salmon with ¼ teaspoon each salt and pepper. In 5- to 6-quart slow cooker, add wine and salmon, skin side down; top salmon with lemon slices and 1 tablespoon dill. Cover and cook on low 1 hour or high 30 minutes or until internal temperature of salmon reaches 145°.

2. Prepare green beans as label directs. Serve salmon sprinkled with remaining 1 tablespoon dill along with green beans.

• 13 g Total Fat
• 2 g Saturated Fat
• 107 mg Cholesterol
• 611 mg Sodium
• 7 g Carbohydrates
• 3 g Fiber
• 3 g Sugars
• 0 g Added Sugars
• 40 g Protein