Craving a restaurant-quality meal without the fuss or the cleanup? This Instant Pot Wild Alaskan Salmon with Asparagus is your answer! In just 25 minutes, you can have a stunningly delicious and healthy dinner on the table. We’re talking tender, flaky salmon infused with a zesty lemon-garlic butter sauce, paired perfectly with crisp-tender asparagus. It’s a low-carb, high-protein powerhouse that will become an instant favorite in your weeknight rotation.
Ingredients
• 1 lb (450g) wild Alaskan salmon, skin removed and defrosted
• 1 lb (450g) fresh asparagus, trimmed and chopped into 2-inch pieces
• 4 tbsp (60ml) olive oil
• 1 tbsp (15g) butter
• 3 cloves garlic, finely minced
• 1 tbsp (15ml) freshly squeezed lemon juice
• 1 tsp (5ml) rice vinegar
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked salt
• ¼ tsp freshly ground white pepper
Instructions
1. Directions
2. Pat the salmon fillets completely dry with a paper towel, then chop into 1.5-inch bite-sized pieces. Place the salmon in a bowl and season generously with the smoked salt, white pepper, and fresh rosemary. Toss gently to coat all pieces evenly and set aside.2. Select the ‘Sauté’ function on your Instant Pot and let it heat up. Add the olive oil to the stainless steel insert. Once shimmering, carefully add the seasoned salmon pieces in a single layer, being careful not to overcrowd the pot. Cook for 5-6 minutes, turning occasionally, until lightly browned and cooked through.3. Add the minced garlic to the pot and cook for 30 seconds until fragrant. Deglaze the pot by drizzling in the rice vinegar and lemon juice, scraping up any browned bits from the bottom.4. Stir in the butter until it melts, creating a rich sauce. Add the chopped asparagus to the pot and stir to coat. Continue to cook on the ‘Sauté’ setting for 3-4 minutes, or until the asparagus is crisp-tender.5. Press the ‘Cancel’ button to turn off the heat. Serve immediately, spooning extra lemon-butter sauce over the salmon and asparagus.
Nutritional Information
• (Per Serving)
• Calories: 323
• Total Fats: 24.1g
• Net Carbs: 2.7g
• Protein: 24.7g
• Fiber: 2.5g
Pro Tips
• for Perfect Salmon
• For a better sear, ensure the salmon is patted completely dry with paper towels before seasoning. Moisture is the enemy of a good crust!
• Don’t overcook the salmon. It’s done when it flakes easily with a fork and the center is just slightly opaque. It will continue to cook from residual heat.
• Feel free to swap the asparagus for other quick-cooking vegetables like broccoli florets, green beans, or sliced bell peppers. Adjust cooking time as needed.
• For an extra burst of freshness, finish the dish with a sprinkle of fresh dill or parsley just before serving.
FAQ
Q: Can I use frozen salmon for this recipe
A: For the best results, this recipe requires the salmon to be completely defrosted before cooking. This ensures it sears properly and cooks evenly in the Instant Pot.
Q: What other vegetables work well in this dish
A: You can easily substitute the asparagus with other quick-cooking vegetables. Broccoli florets, green beans, or sliced bell peppers are great alternatives. Just be sure to adjust the cooking time as needed.
Q: How do I get a good sear on the salmon in the Instant Pot
A: The key to a good sear is to pat the salmon completely dry with paper towels before seasoning. Moisture prevents the fish from browning, so a dry surface is essential for creating a nice crust.
Q: How can I tell when the salmon is perfectly cooked
A: To avoid overcooking, check the salmon after 5-6 minutes. It’s done when it flakes easily with a fork and the center is just slightly opaque. The fish will continue to cook from the residual heat of the pot.
