Crockpot Salmon, Veggies, and Rice

We were recently gifted some lovely salmon filets.  I have been mulling over exactly how I wanted to cook them.  I did a little internet search and discovered that they can be baked in a crockpot.  The nice thing about this is that it is a crockpot dish that can be put in the crock in the afternoon, and ready by dinnertime.  It only takes a few hours to cook.  My husband, who thought he would not like salmon, really enjoyed it.  This meal is one that bakes the side item and the main course all in one dish (convenient!).  For the veggie part, I had just recently harvested from our garden, so I chopped up those veggies and utilized them for this recipe.  We had green beans, pea pods, some white eggplant, and a few carrots.  Plus I added an onion to the mix.  I think this dish would turn out well with just about any veggie combination.  As for the salmon, I had a very large salmon filet, which was enough fish to feed five people.  I am fairly certain that this recipe would also work with several smaller filets together as well.  For this recipe, I put the salmon in tin foil and placed it on top of the veggies and rice as it baked.

Crockpot Salmon, Veggies, and Rice

2 cups brown minute rice, uncooked
2-3 cups chopped fresh veggies
1 cup water
1 cup Italian dressing, plus a little extra to drizzle on fish
Salmon

Place 2 cups of brown minute rice in the bottom of the crockpot.  Place chopped veggies over the top.  Pour one cup of water over veggies and rice, followed by pouring one cup of Italian dressing evenly over the top.  Place salmon filet/s on a piece of tin foil (large enough to wrap fish in).  Drizzle desired amount of Italian dressing over fish.  Wrap in foil and place on top of veggies and rice.  Bake on high for around 3 hours.  Fish is ready when it flakes easily with a fork, and veggies are tender.