Salmon with Red Potatoes and Spinach
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!
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1lb small red potatoesquartered
  • 1cup Water
  • 1 1/4tsp saltdivided
  • 3/4tsp black pepperdivided
  • 4 salmon filets5-ounces each
  • 1/4tsp sweet paprika
  • 1/2tsp lemon zest
  • 4 garlic clovesminced
  • 2tbsp avocado oil
  • 4cups packed baby spinach
  • 4 lemon wedges
  1. Place the potatoes in the inner pot and add 1 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place a steam rack on top of the potatoes.
  2. On top of the salmon add the paprika, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place the salmon on top of the steam rack. Secure the lid.
  3. Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
  4. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  5. Remove the salmon and steam rack from the pot and set aside.
  6. 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.
  7. 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