Instant Pot Lemon Salmon

9/11/2018

Instant Pot Lemon Salmon

So you know those nights when you're trying to throw together a quick dinner and there's literally nothing in the fridge? It seems absolutely impossible to whip up something healthy without any fresh ingredients, so you end up boiling pasta again. We've all been there. That's why I'm all about keeping the freezer stocked. I always have a large pack of frozen wild-caught salmon (actually a great deal at Whole Foods!), several bags of frozen cauliflower rice, and frozen greens. And thanks to the trusty instant pot, that's about all you need to make a healthy dinner come together in 10 minutes flat!

I swear there's nothing more satisfying than suddenly throwing together a healthy dinner, especially when it appears that you have no groceries on hand. It just makes me feel super resourceful and clever. So to make this, you literally only need salmon, olive oil, salt, and pepper. Lemon is just an added bonus that makes it look a little less naked and provides some extra flavor. 

A few deets on making salmon in the instant pot... You can cook frozen or fresh salmon in there. I love that when you're cooking frozen salmon, you don't have to thaw it before cooking. Ideal because when you're ready to make dinner, who really wants to spend the extra time thawing their fish in warm water!? No one. Frozen salmon cooks on high pressure for 5 minutes, and fresh salmon takes 3 minutes. You'll do a quick release either way once you hear the beep. I've also heard of people using the steam feature for 3 minutes, rather than pressure cook, but I haven't tried it yet. Will report back once I experiment with that method!

Ingredients
Frozen wild salmon fillets
Lemon, sliced (1 lemon per 2-3 fillets)
1 cup water
Drizzle of extra virgin olive oil
Salt & pepper

Directions

1. Pour 1 cup water into the bottom of the instant pot and insert the metal steamer rack.
2. Place the salmon fillets skin side-down on the rack.
3. Drizzle the fillets with extra virgin olive oil and season with salt and pepper.
4. Place two lemon slices on top of each fillet.
5. Close the lid of the instant pot, making sure to turn the valve on the lid towards "sealing".
6. Select "pressure cook" or "manual" and set the timer for 5 minutes on high for frozen salmon, and 3 minutes for fresh salmon. 
7. When the timer beeps, carefully flip the valve towards "venting" for a quick release of pressure. 
8. Serve with vegetables, a salad, or side of your choice. Feel free to top salmon with a sauce (I love it with pesto or romesco) or enjoy as is!

So easy, right!? Can't wait for you guys to try this out! It will definitely become a staple in your weekly instant pot cooking routine!