Salmon And Vegetables With Lemon-Butter Sauce

Don’t you love when a show-stopping dish is actually one of the simplest to make? This recipe is the per-fect example. You don’t even have to plan ahead, just grab salmon fillets out of the freezer and cook them right along with red potatoes and carrots. The butter sauce coats everything and makes for a flavorful, healthy meal.

Cuisine

Modern

Course

Dinner, Kids, Lunch

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 5 servings, Carrie Forrest, carrots, contributed, cook 5 min, dinner, easy, fine sea salt, fresh chopped dill, freshly ground black pepper, frozen salmon fillets, garlic powder, gluten free, kids, lemons, low sodium vegetable broth, lunch, medium red potatoes, modern, prep 10 min, pressure cook, unsalted butter

Prep Time

10 min

Cook Time

5 min

Servings

5 servings

Ingredients

1 cup low sodium vegetable broth
2 lbs medium red potatoes
4 pieces carrots
5 frozen salmon fillets
4 tbsp unsalted butter
1/2 tsp garlic powder
2 lemons
freshly ground black pepper
Fresh chopped dill
1 tsp fine sea salt

Instructions

Pour the broth into the inner pot and add the potatoes and carrots. Place the salmon fillets, skin-side down, on top of the vegetables.
Pour the melted butter over the salmon and sprinkle the salt and garlic powder over the top.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Serve immediately garnished with black pepper and dill, or place the salmon and vegetables in an airtight container and refrigerate for up to 4 days.

Notes

COOKING TIP: If your salmon fillets are larger than 4 ounces, you might be able to fit only four in the pot at one time. Also, be sure to cut your potatoes and vegetables fairly small so they cook all the way through during the short cooking time.
PER SERVING Calories: 362; Fat: 14g; Carbohydrates: 34g; Fiber: 4g; Protein: 27g; Sodium: 563mg

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