Salmon And Vegetables With Lemon-Butter Sauce

By: The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Salmon And Vegetables With Lemon-Butter Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
30-60 min, 5 servings, 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, The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest, unsalted butter

prep icon Prep Time
10 min
cook icon Cook Time
5 min

serving icon 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.
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