Pesto Salmon

By: Jeffrey Eisner

Pesto Salmon
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Keto
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["JEFF’S TIP: If you’re using frozen salmon fillets, increase the pressure cooking time to 6 minutes.","Per serving
Calories: 519
Fat: 37.4g
Carbs: 2.3g
Sodium: 26.4mg
Protein: 46.2g
Fiber: 0.4g
Sugars: 0.3g"]
cuisine icon Keywords
15-30 min, 4 servings, coconut aminos, contributed, dinner, easy, extra-virgin olive oil, garlic cloves, gluten free, grated parmesan cheese, instant pot healthy recipes, instant pot recipes, instant pot salmon, Jeffrey Eisner, keto, loosely packed fresh basil leaves, main course, modern, pine nuts, pressure cook, salmon fillets

serving icon Servings
4 servings
Ingredients
  • 4 salmon fillets
  • coconut aminos
  • 1 1/2 cups loosely packed fresh basil leaves
  • 3 garlic cloves
  • 1/2 cup grated parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup pine nuts
Instructions
  • Place the trivet in the Instant Pot and pour in 1 cup of water. Place a parchment round on the trivet and lay the salmon on the parchment (it’s okay if the fillets rest on each other).
  • Lightly brush coconut aminos on the top of each salmon fillet.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
  • Meanwhile, make the pesto by combining all the ingredients in a food processor or blender and pureeing until it reaches the consistency you desire.
  • When done cooking, carefully remove the trivet and rest the salmon on a plate. Brush the pesto on each fillet and serve.
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