Salmon and Potatoes with Spinach (Instant Pot)

instantpot-salmonpotatoesspinach2 There’s nothing 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 favourite. The garlicky potatoes and greens are full of tremendous flavour and are two anti-inflammatory superstars.

Potatoes:
1¼ lb red-skinned potatoes, quartered
1 cup water
1 tsp. sea salt
1 tsp. black pepper

Salmon and Spinach:
4 (5-6 oz each) salmon filets
¼ tsp. sweet paprika
½ tsp. lemon zest, freshly grated
½ tsp. sea salt, divided
½ tsp. black pepper, divided
4 cloves garlic, minced
2 Tbsp. avocado oil
4 cups packed baby spinach

To Serve:
4 lemon wedges

Place the potatoes in the inner pot and add 1 cup water, 1 tsp. salt, and 1 tsp. pepper. Place a steam rack on top of the potatoes.

On top of the salmon add the paprika, lemon zest, ½ tsp. salt, and ½ tsp. pepper and place the salmon on top of the steam rack. Secure the lid.

Press the Manual or Pressure Cook button and adjust the time to 3 minutes.

When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.

Remove the salmon and steam rack from the pot and set aside.

Press the Sauté button and cook the potatoes 1 minute. Add the garlic and cook an additional 2 minutes, stirring frequently. Stir in the oil and the remaining salt and pepper. Use a fork to gently mash the potatoes to achieve a chunky texture. Press the Cancel button.

Add the spinach and stir until wilted, about 1-2 minutes. Serve the salmon, potato and spinach mixture with the lemon wedges.

Makes 4 servings.