Put raw cubed salmon in a slow cooker with these 4 ingredients. It's indulgent and delish.

In the heart of the Midwest, where the fields stretch as far as the eye can see and the air carries the sweet scent of harvest, we find comfort in simple, hearty meals that bring the family together. This Slow Cooker 5-Ingredient Salmon Pasta is a nod to those cherished gatherings, where the stories of our ancestors are shared over a warm, satisfying meal. Salmon, though not native to our rivers, has found its way into our kitchens, marrying the bounty of the sea with the richness of our land. This dish is perfect for those busy days when you want to come home to a meal that feels like a warm embrace, with minimal fuss and maximum flavor.

This salmon pasta pairs beautifully with a fresh garden salad, perhaps with greens picked right from your backyard. A side of crusty bread, warm from the oven, is perfect for soaking up the creamy sauce. For a touch of brightness, consider serving with a wedge of lemon or a sprinkle of fresh herbs from your windowsill herb garden.

Servings: 4

1 pound cubed salmon
12 ounces pasta (penne or fusilli works well)
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon garlic powder

1. In your slow cooker, combine the cubed salmon, heavy cream, and garlic powder. Stir gently to coat the salmon.

2. Cover and cook on low for 2-3 hours, until the salmon is cooked through and tender.

3. About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.

4. Stir the cooked pasta and Parmesan cheese into the slow cooker with the salmon. Mix until the pasta is well-coated and the cheese has melted into the sauce.

5. Serve hot, garnished with additional Parmesan cheese if desired.

For a touch of color and flavor, add a cup of frozen peas or spinach to the slow cooker in the last 30 minutes of cooking. If you like a bit of heat, a pinch of red pepper flakes can add a nice kick. For a more robust flavor, consider adding a teaspoon of lemon zest or a splash of white wine to the cream mixture. If you're watching your dairy intake, substitute the heavy cream with coconut milk for a lighter, tropical twist.