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Banana Chocolate Chip Bundt Cake
Salmon with Red Potatoes and Spinach
| By : |
There’s not much better than being able to cook your entire dinner in one pot. The amazing Instant Pot® makes that possible, and this salmon dinner might just become a new family favorite. The garlicky potatoes and greens are full of tremendous flavor and are two anti-inflammatory superstars!
| Prep Time | 10 minutes |
| Cook Time | 7 minutes |
| Servings |
4 servings
|
Ingredients
- 1 lb small red potatoes quartered
- 1 cup Water
- 1 1/4 tsp salt divided
- 3/4 tsp black pepper divided
- 4 salmon filets
5-ounces each - 1/4 tsp sweet paprika
- 1/2 tsp lemon zest
- 4 garlic cloves minced
- 2 tbsp avocado oil
- 4 cups packed baby spinach
- 4 lemon wedges
Ingredients
|
Instructions
- Place the potatoes in the inner pot and add
1 cup water ,1/4 teaspoon salt, and1/4 teaspoon pepper. Place a steam rack on top of the potatoes. - On top of the salmon add the paprika, lemon zest,
1/2 teaspoon salt, and1/4 teaspoon pepper and place the salmon on top of the steam rack. Secure the lid. - Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
- When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
- Remove the salmon and steam rack from the pot and set aside.
- Press the Sauté button and cook the potatoes 1 minute. Add the garlic and cook an additional 2 minutes, stirring frequently. Stir in the oil and the remaining salt and pepper. Use a fork to gently mash the potatoes to achieve a chunky texture. Press the Cancel button.
- Add the spinach and stir until wilted, about 1–2 minutes. Serve the salmon and potato and spinach mixture with the lemon wedges.
Recipe Notes
CALORIES: 332 | FAT: 11g | PROTEIN: 32g | SODIUM: 877mg | FIBER: 3g | CARBOHYDRATES: 20g | SUGAR: 2g
175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love.
Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle.
The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow.
The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever!
Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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Made it tonight and it was really good. I use a 6qt and I followed the recipe exactly, except I added 4 TBSP butter to potatoes when mashing instead of avocado oil. Also added a smattering of chili powder to salmon with the other spices.
Healthy and easy. I love one pot meals! I followed the recipe exactly except for a few tweaks. I cut the potatoes in half before adding them. Also, after pressure cooking there was a significant amount of water leftover, but I just drained it. Next time I will use less water and add some more seasonings.
We were underwhelmed by the flavoring on the salmon. Also, it took a long time for the pressure to release naturally (a step between cooking steps), which must not be included in the recipe’s cook time.
Super yummy! I would suggest using more salt on the salmon than the recipe calls for but other than that, this was so tasty I will definitely make this again.
I loved the potatoes and spinach I don’t think I would do the salmon in the pressure cooker again I can bake it in the oven a lot faster. I thought was a little dry everyone still ate it. My kids said it wasn’t dry but the outside look dry to me.
We’ve made this recipe numerous times, although i must confess that we use preseasoned salmon from the grocery store. Doesn’t dry the salmon out like someone else commented
Do all the salmons go in together?
Agreed with Matto above here. The salmon was overdone (I would try frozen instead of thawed next time). The potatoes were actually great, once I drained the excess water. That was another judgement call I would have preferred not to make when juggling dinner with a new recipe.