Looking for a dinner that’s as healthy as it is effortless? You’ve found it! This Instant Pot Salmon on a vibrant bed of fresh vegetables is a game-changer for busy weeknights. We’re talking tender, flaky salmon, perfectly steamed veggies, and an aromatic infusion of fresh herbs, all coming together in under 30 minutes. It’s a complete, nutritious meal cooked in one pot, which means minimal cleanup and maximum flavor. Get ready to add a new favorite to your recipe rotation!
Ingredients
• 4 (6-ounce / 170g) salmon fillets
• 1 tablespoon (3 teaspoons) olive oil
• ½ medium lemon, thinly sliced
• 1 medium bell pepper, julienned
• 1 medium zucchini, julienned
• 1 large carrot, julienned
• 1 large sprig fresh tarragon
• 1 small handful fresh parsley
• 1 small handful fresh basil
• 1 cup / 240ml water
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Pour the water into the inner pot of your Instant Pot. Add the fresh tarragon, parsley, and basil sprigs directly into the water to create an aromatic steam bath.
3. Place the steamer rack inside the pot. Arrange the julienned bell pepper, zucchini, and carrot in an even layer on the rack.
4. Season the salmon fillets generously with salt and pepper. Place the fillets on top of the vegetables, skin-side down.
5. Drizzle the olive oil evenly over the salmon fillets and arrange the lemon slices on top of each piece.
6. Secure the lid, ensuring the steam release valve is in the ‘Sealing’ position. Select ‘Pressure Cook’ (or ‘Manual’) and set the timer for 5 minutes on High Pressure.
7. Once the cooking cycle is complete, carefully perform a Quick Release by moving the steam release valve to the ‘Venting’ position.
8. Carefully lift the rack out of the Instant Pot. Serve the salmon and vegetables immediately and enjoy!
Nutritional Information
• Per Serving: Calories 308 | Total Fat 13g | Net Carbs 4.3g | Protein 40.6g | Fiber 2.3g
Pro Tips
• For thicker salmon fillets (over 1.5 inches), add a minute to the cook time. For thinner fillets, reduce the time to 3-4 minutes to prevent them from overcooking.
• Feel free to swap the veggies! Asparagus spears, broccoli florets, or snap peas also work beautifully. Just be mindful that softer vegetables cook faster.
• For an extra layer of flavor, season the vegetables with a pinch of salt, pepper, and garlic powder before adding the salmon on top.
• The herb-infused water left in the pot makes a light, flavorful broth. Strain it and drizzle it over the finished dish for added moisture and taste.
FAQ
Q: How long do you cook salmon in the Instant Pot
A: For 6-ounce salmon fillets, cook on High Pressure for 5 minutes. You should adjust this time based on thickness: add a minute for fillets over 1.5 inches thick, or reduce to 3-4 minutes for thinner ones.
Q: Can I use different vegetables for this recipe
A: Yes, you can easily swap the vegetables. The recipe suggests that asparagus spears, broccoli florets, or snap peas are great alternatives. Just be mindful that softer vegetables cook faster.
Q: Do I need a steamer rack for this Instant Pot salmon
A: Yes, a steamer rack is essential for this recipe. You place the vegetables and salmon on the rack above the herb-infused water, which allows them to steam perfectly without becoming soggy.
Q: What can I do with the liquid left in the pot
A: The herb-infused water left in the pot creates a light, flavorful broth. You can strain it and drizzle it over the finished salmon and vegetables for added moisture and taste.
