Salmon with Red Potatoes and Spinach

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

There’s not much better than being able to cook your entire dinner in one pot. The amazing Instant Pot® makes that possible, and this salmon dinner might just become a new family favorite. The garlicky potatoes and greens are full of tremendous flavor and are two anti-inflammatory superstars!

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

10 min

Cook Time

7 min

Servings

4 servings

Ingredients

1 lb small red potatoes
1 cup water
1 1/4 tsp salt
3/4 tsp black pepper
4 salmon filets
1/4 tsp sweet paprika
1/2 tsp lemon zest
4 garlic cloves, minced
2 tbsp avocado oil
4 cups packed baby spinach
1 lemon, sliced into wedges

Instructions

Place the potatoes in the inner pot and add 1 cup of water, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Place a steam rack on top of the potatoes.
Season the salmon with paprika, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, then place the salmon on the steam rack. Secure the lid.
Press the Manual or Pressure Cook button and set the time to 3 minutes.
When the timer beeps, allow the pressure to release naturally until the float valve drops, then unlock and remove the lid.
Remove the salmon and steam rack from the pot and set them aside. Press the Sauté button and cook the potatoes for 1 minute. Add the garlic and cook for an additional 2 minutes, stirring frequently.
Stir in the oil and the remaining salt and pepper, then gently mash the potatoes with a fork to achieve a chunky texture. Press Cancel.
Add the spinach and stir until wilted, about 1–2 minutes. Serve the salmon alongside the potato and spinach mixture, with lemon wedges on the side. Enjoy!