Creamy Smoked Salmon
(Total Time: 15 MIN| Serves: 2)
2 oz smoked salmon, cut into bite-sized pieces
2 large eggs, beaten
1 tsp olive oil
¼ tsp dried thyme
For the creamy sauce:
½ cup almond milk, unsweetened
¼ cup walnuts, chopped
½ cup spinach, chopped
1 tsp sea salt
½ tsp black pepper, ground
1 tbsp lemon juice, freshly squeezed
- Combine almond milk, walnuts, and spinach in food processor. Blend until well combined and add salt, pepper, and lemon juice. Blend again for 1 minute and set aside.
- Plug in your instant pot and grease the stainless steel insert with some olive oil. Add salmon pieces and eggs. Sprinkle with thyme and cook for 3 minutes. Using a large spatula, remove the omelet from the pot. Set aside covered.
- Now, add the previously blended sauce mixture to the pot. Close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes. When done, perform a quick release of the pressure and open the pot.
- Transfer the omelet to a serving plate and drizzle with hot sauce.
- Serve immediately.
Per Serving(Calories 365 | Total Fats 32.2g | Net Carbs: 3.3g | Protein 16.9g |Fiber: 2.8g)