Salmon And Vegetables With Lemon-Butter Sauce
Don’t you love when a show-stopping dish is actually one of the simplest to make? This recipe is the per-fect example. You don’t even have to plan ahead, just grab salmon fillets out of the freezer and cook them right along with red potatoes and carrots. The butter sauce coats everything and makes for a flavorful, healthy meal.
Servings Prep Time
5servings 10 minutes
Cook Time
5minutes
Servings Prep Time
5servings 10 minutes
Cook Time
5minutes
Ingredients
  • 1cup low sodium vegetable broth
  • 2lbs medium red potatoescut into 1 inch chunks
  • 4pieces carrotspeeled and chopped into 1 inch thick (about 2 cups)
  • 5 frozen salmon fillets4 ounce each
  • 4tbsp unsalted buttermelted
  • 1/2tsp garlic powder
  • 2 lemonsjuiced
  • freshly ground black pepper
  • Fresh chopped dillfor garnish (optional)
  • 1tsp fine sea salt
Instructions
  1. 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.
  2. Pour the melted butter over the salmon and sprinkle the salt and garlic powder over the top.
  3. 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.
  4. 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.
Recipe 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