Pesto Salmon


  • 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
  • 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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