Salmon And Vegetables With Lemon-Butter Sauce
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Salmon And Vegetables With Lemon-Butter Sauce
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Don’t you love when a show-stopping dish is actually one of the simplest to make? This recipe is the per-fect example. You don’t even have to plan ahead, just grab salmon fillets out of the freezer and cook them right along with red potatoes and carrots. The butter sauce coats everything and makes for a flavorful, healthy meal.
Instant Pot Salmon And Vegetables With Lemon-Butter Sauce
Votes: 2
Rating: 5
Rate this recipe!
Course Dinner, Kids, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Butter, Carrot, Garlic, Lemon Juice, Salmon
Prep Time 10 minutes
Cook Time 5 minutes
Servings
5 servings
Ingredients
  • 1 cup low sodium vegetable broth
  • 2 lbs medium red potatoes cut into 1 inch chunks
  • 4 pieces carrots peeled and chopped into 1 inch thick (about 2 cups)
  • 5 frozen salmon fillets 4 ounce each
  • 4 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 2 lemons juiced
  • freshly ground black pepper
  • Fresh chopped dill for garnish (optional)
  • 1 tsp fine sea salt
Course Dinner, Kids, Lunch
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Butter, Carrot, Garlic, Lemon Juice, Salmon
Prep Time 10 minutes
Cook Time 5 minutes
Servings
5 servings
Ingredients
  • 1 cup low sodium vegetable broth
  • 2 lbs medium red potatoes cut into 1 inch chunks
  • 4 pieces carrots peeled and chopped into 1 inch thick (about 2 cups)
  • 5 frozen salmon fillets 4 ounce each
  • 4 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 2 lemons juiced
  • freshly ground black pepper
  • Fresh chopped dill for garnish (optional)
  • 1 tsp fine sea salt
Instant Pot Salmon And Vegetables With Lemon-Butter Sauce
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Pour the broth into the inner pot and add the potatoes and carrots. Place the salmon fillets, skin-side down, on top of the vegetables.
  2. Pour the melted butter over the salmon and sprinkle the salt and garlic powder over the top.
  3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  4. Unlock and remove the lid. Serve immediately garnished with black pepper and dill, or place the salmon and vegetables in an airtight container and refrigerate for up to 4 days.
Recipe Notes

COOKING TIP: If your salmon fillets are larger than 4 ounces, you might be able to fit only four in the pot at one time. Also, be sure to cut your potatoes and vegetables fairly small so they cook all the way through during the short cooking time.

PER SERVING Calories: 362; Fat: 14g; Carbohydrates: 34g; Fiber: 4g; Protein: 27g; Sodium: 563mg

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