Salmon and Root Vegetables (Instant Pot)

Don't you love when a show-stopping dish is actually one of the simplest to make? This recipe is the perfect 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 flavourful, healthy meal.

1 cup vegetable broth
2 lbs medium red potatoes, cut into 1" chunks
4 carrots, peeled and chopped into 1" thick (~ 2 cups)
5 (4 oz) frozen salmon fillets
4 Tbsp. butter, melted
½ tsp. garlic powder
2 lemons, freshly juiced
black pepper, freshly ground

Garnish:
fresh dill, chopped
1 tsp. fine sea salt

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.

Pour the melted butter over the salmon and sprinkle the salt and garlic powder over the top.

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.

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.

Makes 5 servings.

Cook's Notes: 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.

Nutrition: Calories: 362; Fat: 14g; Carbohydrates: 34g; Fiber: 4g; Protein: 27g; Sodium: 563mg